Legume Free Vanilla Zucchini Rice Cracker Bites

These little crackers are a genuinely surprising snack — lightly sweet from a hint of vanilla and maple, with a satisfying crunch that's hard to believe comes from such a short ingredient list. The secret is the finely shredded zucchini, squeezed bone-dry before it goes into the dough, which adds just enough moisture to bind everything together without making the crackers soft or chewy. Rice flour and tapioca starch do all the heavy lifting here, creating that crisp, airy snap you want in a cracker without a single legume in sight — no chickpea flour, no lentil starch, nothing that could cause a problem for people navigating bean or pulse sensitivities. Rolling the dough paper-thin between two sheets of parchment is the move that makes these work, so don't rush that step. Coconut oil keeps the texture light and helps the edges turn that perfect golden color in the oven. They crisp up even more as they cool, so resist the urge to break them apart too early. Serve them plain, pile on your favorite toppings, or just eat them straight off the baking sheet — no judgment.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →