Yeast Free Vanilla Zucchini Rice Cracker Bites
These little crackers are proof that snack time doesn't have to be complicated or compromised. Rice flour and tapioca starch form the base, giving each bite a satisfying crunch that's light and clean on the palate — no heaviness, no aftertaste. The finely shredded zucchini, squeezed completely dry before it goes into the dough, adds just enough moisture to bring everything together while keeping the texture crisp once baked. A whisper of vanilla powder and a touch of maple syrup make these anything but bland, landing somewhere between savory and subtly sweet in the best possible way. Rolling the dough paper-thin is the real secret here — that near-translucent thickness is what transforms a simple mixture into a genuinely snappy cracker. Since every ingredient is naturally free of yeast and fermented additives, there's no label-scanning anxiety, no specialty store required. Break them apart along the scored lines and pile them high with your favorite toppings, or honestly just eat them straight off the baking sheet.
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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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