BHA & BHT Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — crisp, lightly sweet from a hint of vanilla and maple syrup, and sneakily packed with shredded zucchini that disappears into the dough. For anyone navigating preservative-free eating, store-bought crackers are a minefield, with BHA and BHT hiding in ingredient lists under vague terms like "freshness preserved." Making your own means you know exactly what went into every bite. The base of rice flour and tapioca starch gives these a satisfying snap without any wheat, and coconut oil keeps the texture tender before the oven crisps everything up beautifully. The technique of rolling the dough paper-thin between two sheets of parchment is the real secret — it's what takes these from soft and cakey to genuinely cracker-like. They firm up even more as they cool, so patience pays off before you break them apart. Pile them with your favorite toppings or eat them plain straight off the baking sheet — either way, they disappear fast.
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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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