Peanut Free Vanilla Zucchini Rice Cracker Bites
These little rice crackers are proof that snack time doesn't have to be boring or stressful. The combination of rice flour and tapioca starch creates a genuinely crisp, light bite, while finely shredded zucchini adds just enough moisture to hold the dough together without making things dense or soggy. A hint of vanilla powder and a touch of maple syrup give each cracker a subtle warmth that makes them surprisingly addictive — savory enough to pair with dips, yet slightly sweet on their own. The rolling technique is key here: getting the dough paper-thin is what delivers that satisfying snap when you break them apart along the scored lines. Store-bought crackers can be a minefield of shared-facility warnings and mystery oils, so making your own with a short, clean ingredient list is genuinely worth the effort. Coconut oil keeps everything dairy-free and adds a faint richness that rounds out the flavor beautifully. These are the kind of crackers you'll find yourself making on repeat just to keep a stash on the counter.
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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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