Capsaicin Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — lightly sweet from a touch of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a simple dough. The finely shredded zucchini adds moisture and a subtle earthiness without making the crackers soft or vegetal, especially once you squeeze every last drop of liquid out before mixing. Rice flour and tapioca starch team up to create that delicate, crispy bite that store-bought rice crackers promise but rarely deliver. For anyone navigating a capsaicin-free lifestyle, snack options can feel limited — so many crackers and chips sneak in paprika, chili, or "spice blends" that make label-reading exhausting. Every ingredient here is straightforward and heat-free, so you can munch without second-guessing. Rolling the dough paper-thin is the real secret to getting that satisfying snap, and the scored-before-baking method means you get neat little squares without any fuss. Serve them as-is, pile on a smear of something creamy, or just break them apart and snack straight from the sheet.
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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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