Citrus 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 short ingredient list. The shredded zucchini is the secret weapon here: once squeezed completely dry, it binds the dough and adds a subtle earthiness without making the crackers taste like a vegetable side dish. Rice flour and tapioca starch keep the texture delicate and crisp, and because the whole recipe is built around pantry staples and fresh produce, there's no need to scrutinize labels for hidden citrus derivatives or natural flavor blends that can sneak in unexpected ingredients. Rolling the dough paper-thin is the key step — get it close to translucent and you'll be rewarded with that satisfying snap when you break them apart along the scored lines. They crisp up even more as they cool, so resist the urge to snack straight from the oven. Serve them with a dip, pile on a cheese board, or just eat them plain — they're that good on their own.
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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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