Cinnamon Free Vanilla Zucchini Rice Cracker Bites
These crispy little bites prove that homemade crackers can be both simple and genuinely impressive. Rice flour and tapioca starch form the base, giving each square a satisfying snap without any wheat or grain complexity getting in the way. The real secret is the finely shredded zucchini — squeezed bone-dry before it goes into the dough — which adds subtle moisture and a tender bite without making the crackers soft. A touch of pure vanilla powder and a drizzle of maple syrup round out the flavor in the most unexpected, lightly sweet way. For anyone navigating a spice sensitivity, store-bought crackers can be a minefield of hidden seasonings, but every ingredient here is straightforward and easy to verify. Rolling the dough paper-thin is the key step that delivers that satisfying crunch, and the score-before-baking method means clean, even pieces every time. These are wonderful on their own, but they also make a fantastic base for dips, spreads, or a simple cheese board.
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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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