Mushroom Free Vanilla Zucchini Rice Cracker Bites
These crispy little bites prove that homemade crackers can be genuinely exciting, with a subtle floral sweetness from vanilla powder and a tender, light crunch that store-bought rice crackers rarely deliver. The shredded zucchini is the secret weapon here — once you squeeze out all that moisture, it blends seamlessly into the dough and adds a gentle earthiness without making the crackers soft or soggy. Rolling the dough paper-thin is the key step, and the double-parchment method makes it surprisingly easy to nail that delicate, snappy texture. Coconut oil and a touch of maple syrup round out the flavor in the most understated way, so these pair beautifully with dips, spreads, or just eaten straight off the baking sheet. For anyone navigating a diet that rules out fungi entirely, these are a genuinely satisfying snack — every single ingredient is clean and straightforward, with no hidden extras to second-guess. They crisp up even more as they cool, so resist the urge to break them apart too soon.
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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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