Low Iodine Vanilla Zucchini Rice Cracker Bites

These little crackers are a genuinely satisfying snack — crisp at the edges, lightly golden, and subtly sweet from a touch of vanilla and maple syrup. The shredded zucchini keeps the dough pliable and adds a quiet freshness without making the finished cracker taste like a vegetable chip. Rice flour and tapioca starch are the backbone here, giving you that clean, delicate snap that's so hard to find in store-bought options when you're navigating iodine restrictions. Packaged crackers are one of the trickier categories to shop for, since additives, dairy derivatives, and certain stabilizers can sneak in unexpected iodine sources — making a homemade batch like this a genuinely smart move. The technique is straightforward: roll the dough thin, score it before baking, and let it cool fully on the pan so the crackers finish crisping on their own. Coconut oil keeps everything dairy-free and binds the dough beautifully alongside the squeezed zucchini. Break them apart along the scored lines and serve them as-is, or pile on whatever toppings fit your current needs.

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