Shellfish Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly sweet from a hint of vanilla and maple syrup, with a satisfying crunch that's hard to believe comes from such a short, simple ingredient list. The shredded zucchini is the secret weapon here: squeezed bone-dry before it goes into the dough, it adds moisture and body without making the crackers soft or soggy. Rice flour and tapioca starch team up to create that light, crispy bite you want in a cracker, all without any wheat or grain-heavy fillers. Coconut oil keeps the dough pliable and gives the finished bites a delicate, almost buttery quality once they come out of the oven. Rolling the dough paper-thin is the key step — get it close to translucent and you'll be rewarded with crackers that snap cleanly and crisp up beautifully as they cool. These are a great option when you're navigating seafood-heavy spreads and need something safe to snack on that doesn't feel like an afterthought. Serve them on their own or pile on your favorite dip, and watch them disappear faster than you'd expect.
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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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