Artificial Flavors Free Vanilla Zucchini Rice Cracker Bites
These little crackers are proof that a snack can be genuinely interesting without a single drop of artificial anything. Rice flour and tapioca starch form a naturally light, crispy base, while finely shredded zucchini adds just enough moisture to bring the dough together without weighing it down. A touch of pure vanilla powder and maple syrup gives each bite a subtle warmth that's unexpected in a savory-leaning cracker — in the best possible way. Rolling the dough paper-thin is the real secret here; that near-translucent thickness is what delivers that satisfying snap once they cool. Store-bought crackers are notorious for hiding synthetic flavor enhancers and artificial extracts behind vague ingredient labels, so making your own means you know exactly what went into every square. These are fantastic on their own, but they also hold up beautifully under a smear of nut butter or a slice of fresh fruit. Once you break them apart along those scored lines and hear that crunch, you'll wonder why you ever reached for a box.
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Learn more →Ingredients
4 servings
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ tsp pure vanilla powder
- ½ cup zucchini, finely shredded and squeezed dry
- 2 tbsp coconut oil, melted
- 1 tsp maple syrup
- 3–4 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.
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