Low Iodine Vanilla Sweet Potato Rice Cracker Bites
Total time1 hr
Prep time20 min
Cook time30 min
4.6(13)
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Learn more →Ingredients
4 servings
For the sweet potato topping
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch chunks
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the rice crackers
- 1 cup white rice flour
- 2 tbsp tapioca starch
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 2 tbsp coconut oil, melted
- 5–6 tbsp cold water, plus more as needed
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Place the sweet potato chunks in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well and return to the saucepan.
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