Fish Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from a hint 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: squeezed bone-dry before it goes into the dough, it adds moisture and a gentle earthiness without making the crackers soft or soggy. Rice flour and tapioca starch team up to create that light, crispy bite you want in a cracker, all without a drop of anything from the sea. For anyone navigating fish-free eating, store-bought snack crackers can be a minefield of shared facilities and hidden seafood-derived additives — making a batch at home puts you fully in control of every single ingredient. The dough comes together like a dream and rolls out thin between two sheets of parchment, so there's no special equipment needed beyond a rolling pin and a pizza cutter. Once they cool on the pan, they crisp up beautifully and snap apart along the scored lines. Pile them with your favorite toppings or enjoy them plain straight off the baking sheet — either way, they disappear fast.
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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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