Cassava Tortilla Chips Recipes

Cassava Tortilla Chips

Prep: 20 mins

Cook: 15 mins

Total : 35 mins

Servings: 8

Ingredients:

- 1 cup cassava flour, lightly packed (see notes below)

- ¼ teaspoon salt

- ¼ teaspoon baking soda

- ½ teaspoon cream of tartar

- 2 tablespoons olive oil, butter, ghee, or palm shortening

- ⅔ cup warm water

- 1/4 tsp dried oregano

- 1/4 tsp dried rosemary

- 1/4 tsp dried thyme

- 1/4 tsp garlic granules

- 1/2 tsp sea salt

- 2 tbsp avocado oil

Method:

Using a large bowl add the cassava flour salt and baking soda and cream of tartar and mix together

Add warm water gradually and knead together for 2-3 minutes. The dough will get sticky but the flour will absorb the water until it becomes doughy. If it is too sticky add more flour alternatively, if it is too dry add some more water

Separate the dough into a log shape. Then cut them into however many slices you desire. I do around 7 pieces. Roll them into little dough balls.

Next, we need to flatten these balls if you have a tortilla press feel free to use it. Place the dough ball in between 2 pieces of parchment paper. However, if you’re like and don’t have one, take each dough ball in between two pieces of parchment paper and roll out the thinner the crispier the chips will be.

Heat a non-stick pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip the tortilla and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.

Once the tortillas are cooked and cooled, cut each one into 6 or more equal pieces.

Lightly grease a baking sheet with half of the avocado oil. Arrange the tortilla pieces on the sheet, then brush the tops with the remaining oil. Sprinkle salt evenly over the chips.

Preheat your oven to 220°C. Bake the chips for 10–15 minutes, or until crispy. Turn the baking sheet halfway through baking to ensure even cooking and prevent burning.