Macadamia Free Vanilla Zucchini Rice Cracker Bites

These little crackers are a genuinely delightful snack — lightly sweet from a hint of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short, simple ingredient list. The shredded zucchini is the secret weapon here: once you squeeze out every drop of moisture, it binds the dough beautifully and adds a subtle earthiness without making the crackers taste like vegetables. Rice flour and tapioca starch team up to create that crisp, airy snap you want in a cracker, completely free from wheat and any tree nuts that tend to sneak into store-bought snack options. Rolling the dough paper-thin is the key step — get it close to 1/16 of an inch and you'll be rewarded with crackers that shatter just right when you bite in. Coconut oil keeps everything cohesive and adds a faint richness that plays beautifully against the vanilla powder. They're endlessly snackable on their own, but also sturdy enough to top with your favorite spreads or dips. Once you break them apart along those scored lines and hear that crisp snap, you'll wonder why you ever bought crackers from a bag.

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