Chestnut Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — lightly sweet from a hint of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short, simple ingredient list. The shredded zucchini is the secret weapon here: once you squeeze out all the moisture, it blends seamlessly into the dough and keeps the texture tender without adding any detectable vegetable flavor. Rice flour and tapioca starch do all the heavy lifting to create that crisp, airy bite you want in a cracker, and every single ingredient is naturally free from tree nuts of any kind — no label-scanning required. Rolling the dough paper-thin between two sheets of parchment is the key step that separates a good cracker from a great one, so don't rush it. The scored-but-not-separated baking method means even heat distribution and perfectly uniform pieces once they cool. They crisp up beautifully as they rest on the pan, so resist the urge to taste-test too early. Pile them with your favorite dip, a smear of jam, or just enjoy them plain straight off 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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