MSG Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from a touch of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short, clean ingredient list. Shredded zucchini does quiet but important work here, adding just enough moisture to bring the rice flour dough together while keeping the finished cracker light and crisp. Rolling the dough paper-thin is the real secret to that satisfying snap, and the score-before-baking method means you get perfectly portioned bites without any fuss. Store-bought crackers are one of the trickiest snack categories to navigate when you're avoiding hidden additives, since flavor enhancers can lurk in seasoning blends and "natural flavors" listings — making a homemade batch like this genuinely worth the effort. Every ingredient here is straightforward and easy to verify, so you know exactly what you're eating. They're delicate enough to feel a little fancy on a cheese board but simple enough to make on a weeknight.
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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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