Seed Oil Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — lightly sweet from a hint of vanilla and maple, with shredded zucchini tucked into every bite for a subtle earthiness that keeps things interesting. The dough comes together with rice flour, tapioca starch, and coconut oil, so there's not a drop of canola, sunflower, or any other refined seed oil in sight. That matters more than it sounds, because most store-bought crackers — even the ones marketed as "clean" — are loaded with industrial oils that can be hard to avoid. Rolling the dough paper-thin between two sheets of parchment is the real trick here: it's what gives you that satisfying, audible snap when you break them apart. Squeezing the zucchini completely dry before mixing is a non-negotiable step, and the recipe walks you through exactly how to do it so the dough holds together perfectly. They crisp up beautifully as they cool, making them ideal for dipping, topping, or eating straight off the baking sheet before they even make it to a bowl.
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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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