Ginger Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely delightful 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. Shredded zucchini is the secret weapon here, adding just enough moisture to bind the rice flour and tapioca starch dough without making it heavy or gummy. Rolling the dough paper-thin is what gives each bite that airy, crispy snap, and the scored-then-baked method means you get perfectly portioned pieces without any fuss. So many packaged crackers and snack bites sneak in spice blends that can be hard to vet, so making your own from scratch puts you completely in control of every ingredient. The flavor profile is gentle and subtly aromatic — nothing sharp or overpowering — making these a great base for toppings or just as good eaten plain straight off the baking sheet. They're naturally gluten-free and dairy-free as written, which means they travel well to gatherings where multiple dietary needs are in play.
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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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