Chicken Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from a touch of vanilla and maple syrup, with a delicate crunch that makes them completely addictive. The shredded zucchini is the secret weapon here, adding just enough moisture to hold the dough together while keeping the final cracker light and crisp rather than dense or cakey. Rolling the dough paper-thin is the key step, and the double-parchment technique makes it far easier than it sounds. Built entirely from rice flour, tapioca starch, coconut oil, and fresh zucchini, the ingredient list is refreshingly short and free of anything animal-derived — no poultry, no broth, no hidden additives to second-guess. They're the kind of snack that works just as well on a cheese board as it does straight off the baking sheet, still warm from the oven. Breaking them apart along the scored lines is oddly satisfying, and they crisp up even further as they cool, so patience pays off.
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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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