Black Pepper Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — crisp, lightly sweet from a touch of vanilla and maple syrup, and sneakily packed with shredded zucchini that disappears into the dough. For anyone navigating a black pepper sensitivity, store-bought crackers are a constant source of frustration since even "plain" varieties often sneak in spice blends or shared-line risks. This recipe keeps the ingredient list clean and completely free of any pepper, so you can snack without second-guessing the label. The technique of squeezing the zucchini bone-dry is the real secret here — it gives the dough the right consistency and ensures the finished crackers bake up thin and genuinely crunchy rather than soft or chewy. Rice flour and tapioca starch form the base, which also makes these naturally gluten-free and light on the palate. They crisp up beautifully as they cool, so resist the urge to break them apart too early. Serve them with a dip, pile on a cheese board, or just eat them straight off the baking sheet — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!