Zucchini crackers are crispy, allergen-friendly and full of zucchini. They make the perfect snack at home or on the go.
Are you in need of a healthy snack or lunch box addition for school? Zucchini crackers are just the thing!
They are very allergen-friendly. Plus they add vegetables to your diet.
Even if your child is picky about vegetables this is a great option. You can’t tell there is zucchini in them! The flecks look like seasoning. If your child can’t handle the sight of green…use golden zucchini or summer squash! Still not convinced? Simply peel the zucchini before grating it.
The dough for these crackers comes together in minutes. You just dump all of the ingredients in a bowl and stir. It’s that simple.
My kids love munching on crackers, and I can feel good about it when the crackers are homemade and made with vegetables. No vegetable oils. No strange ingredients. Just the good stuff.
I also love that I can control the seasoning. The crackers can be very mild with just sea salt (for my oral sensory child). Or I can make them with various herbs and seasoning for lots of flavor.
The next time you need a healthy snack for your kids try some zucchini crackers. You’ll love them!
- 1 cup any combination of gluten free flour
- 1/2 cup grated zucchini (may be peeled)
- 1/2 tsp. sea salt
- 1/2 tsp. cane sugar
- 3 Tbsp. coconut oil or palm shortening, melted
- 3 Tbsp. water
- seasoning/extra salt to taste
- Heat oven to 350*F. Cut two pieces of parchment paper the size of a baking sheet.
- Combine all of the ingredients in a bowl.
- Mix until well combined.
- Adjust seasoning to taste.
- Roll the dough between the pieces of parchment paper until 1/8" - 1/4" thin. Remove the top piece of parchment paper.
- Sprinkle salt and/or seasoning over the top of the dough.
- Cut the dough into squares.
- Transfer the dough (on the paper) to a baking sheet.
- Bake for 25 minutes.
- Turn off the oven. Leave the crackers in the oven for an additional 15 minutes.
- Remove from the oven and allow to cool/crisp.
- Store in an airtight container.
- It works best to use at least half white gluten free flour (white rice or tapioca).
- The crackers keep well in the freezer.
- One batch makes about 2 cups of crackers. You can double or triple the recipe for a larger batch.
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This post is linked to From The Archives Friday.
oh these look fabulous–I’m always looking for another way to use zucchini!!
Aren’t we all? 🙂 These are so simple. I hope you like them.
These look wonderful, I love food that hides all sorts of good stuff.
Thanks for linking up with From The Archives Friday! See you next week!
It’s a great way to introduce kids to new foods too. Fun and delicious!
Sounds simple enough. I bet this is a great way to sneak in some veggis and then you can use these chips with any dip you make or with cheese too! Thanks for stopping by from the archives Friday to share this great post!
Erica
Yes, very simple!! And kids love them.
Could I make these with regular wheat flour?
Yes, Suzann! Most gluten free recipes can be made with wheat. You might have to adjust the liquid slightly as different flours absorb liquid differently.
YUM! Made these today with 1/4 cup each of white rice, brown rice, tapioca and fresh ground buckwheat and sprinkled with coarse sea salt before baking. They were so delicious that the first batch disappeared before it could make it into a jar for storage and I “had” to make a second and third batch! I didn’t cut them before baking but did check them at 10 minutes and then every 5 minutes or so after that and and cut off crispy pieces as the showed up (I guess I’m not very good at rolling evenly) until they were all crispy and then I took them out to cool and into the storage jar (or my mouth!) they went. Thank you for a delicious recipe!!
They are pretty addictive, Stacie 🙂 I’m glad you enjoyed them!