Mustard Free Vanilla Zucchini Rice Cracker Bites

These little crackers are a genuinely surprising snack — lightly sweet from a touch of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short ingredient list. The shredded zucchini is the secret weapon here: once you squeeze out all that moisture, it binds the dough beautifully and adds a subtle earthiness without making the crackers taste like a vegetable side dish. Rice flour and tapioca starch keep the texture crisp and light, and the whole thing comes together with coconut oil and just enough water to form a rollable dough. For anyone navigating a mustard-free kitchen, store-bought crackers can be a minefield — many contain mustard flour or mustard seed as a hidden seasoning — so baking your own from scratch is genuinely the cleanest route. Rolling the dough paper-thin is the key step that separates a good cracker from a great one, and the score-before-baking method means you get perfectly portioned bites without any fuss. They crisp up even more as they cool, so resist the urge to eat them straight from the oven (though we understand if you can't). Serve them with dips, pile on toppings, or just snack on them plain — they disappear fast either way.

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