Chicken Free Vanilla Carrot Rice Cracker Bites
These little bites are proof that a snack can be wholesome, subtly sweet, and genuinely craveable all at once. Finely grated carrot brings a natural moisture and gentle earthiness to the dough, while vanilla powder and a touch of maple syrup give each cracker a warm, almost dessert-like fragrance that makes them impossible to stop at just one. The base is built entirely from rice flour and tapioca starch, so the texture lands somewhere between crisp and delicately light — nothing dense or gummy about them. Coconut oil binds everything together without any animal products in sight, making this a completely poultry-free snack you can feel good about serving to just about anyone. The rolling and scoring method is satisfying to pull off, and that moment when you snap the cooled sheet into neat little squares is oddly very rewarding. Pack them into a lunchbox, serve them alongside a dip, or just eat them straight off the rack — they hold up beautifully either way.
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Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
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