Turmeric Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely delightful 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, clean ingredient list. The shredded zucchini is the secret weapon here, adding just enough moisture to bring the dough together while keeping the final texture crisp and light rather than dense or chewy. Rice flour and tapioca starch form the base, which means the crackers are naturally free from wheat and the warm, earthy spices that show up uninvited in so many packaged snacks. For anyone navigating a sensitivity to yellow-hued spice blends, store-bought crackers can feel like a minefield — this homemade version puts you fully in control of every ingredient. Rolling the dough thin is the key step; get it close to 1/16 inch and you'll be rewarded with that satisfying snap when you break them apart along the scored lines. They crisp up beautifully as they cool, so resist the urge to judge them straight out of the oven. Serve them plain, pile on your favorite toppings, or just snack on them straight from the sheet — they disappear fast either way.
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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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