Pork Free Vanilla Zucchini Rice Cracker Bites
These crispy little bites are proof that a snack can be both wholesome and genuinely craveable. Shredded zucchini gets squeezed bone-dry before joining rice flour, tapioca starch, coconut oil, and a whisper of vanilla powder — the result is a delicate, lightly sweet cracker with a satisfying snap once it cools. The vanilla powder is the quiet star here, lending a warm, almost floral note that makes these feel far more special than your average rice cracker. Because every ingredient is straightforward and plant-based, there's zero guesswork about what's actually in your snack — no murky labels, no hidden additives to decode. Rolling the dough paper-thin is the key move; get it close to 1/16 inch and you'll be rewarded with that airy, crisp texture rather than something dense or chewy. They're fantastic on their own, but equally good as a base for dips, spreads, or a simple smear of nut butter. Once you break apart that first tray along the scored lines, it's genuinely hard to stop at just a few.
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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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