Herbed Cassava Tortilla Chips (gluten-free, paleo)


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For the best gluten-free, corn-free tortilla chips, these cassava tortilla chips definitely win. You can bake them or fry them to be perfectly crisp!

herbed cassava tortilla chips

Continuing my cassava flour baking extravaganza this week, I’m happy to introduce you to these lovelies – herbed cassava tortilla chips.

If you’re gluten-free, grain-free, nut-free and corn-free  – you’ll love this recipe.

One of the things many people miss when adopting a real foods diet are the munchies. Crispy little salty snacks that satisfy your cravings. Because let’s be honest. Almost anything you buy at the store (yes, including gluten-free snacks) are still going to contain lots of nasties.

But these cassava tortilla chips don’t. Which is one of the many reasons why I love them. The other reason? I now have an alternative to cucumber slices for my guacamole. And options are a good thing!

Starting with a batch of dough from my Cassava Flour Tortillas recipe you simply add herbs, roll into balls of dough and cook according to the tortilla recipe. But after you have your tortillas, slice them into wedges, coat with a little oil and and bake. Voila! Homemade, healthy, herbed cassava tortilla chips.


herbed cassava tortilla chips

herbed cassava tortilla chips

herbed cassava tortilla chips

Herbed Cassava Tortilla Chips

5 from 5 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 8
Author: Lisa Bryan


For the best gluten-free, corn-free tortilla chips, these cassava tortilla chips definitely win. You can bake them or fry them to be perfectly crisp!



  • Make the recipe for cassava flour tortillas, stopping when you have a large ball of dough. At that point, knead in the three herbs and garlic until well combined. Then, continue cooking as per the tortilla recipe. Tip: roll the dough extra thin for crispy chips.
  • Once your tortillas are cooked and cooled, slice them into 6 equal pieces.
  • Lightly oil a sheet pan with half the avocado oil. Place the individual tortilla chips on the sheet pan and brush the top side with the remaining oil. Sprinkle the salt on top.
  • Heat the oven to 425 degrees fahrenheit and cook the chips for 10-15 minutes, or until crispy. Turn your pan halfway through to prevent any chips from burning. Remove, let cool and enjoy!


Calories: 45kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 155mg
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: cassava flour tortilla chips, cassava tortilla chips, Corn Free Tortilla Chips, Gluten Free Tortilla Chips, paleo tortilla chips
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Other gluten-free and paleo-friendly cassava flour recipes you might like:

Pulled Pork Street Tacos with Cassava Flour Tortillas
Steak Fajitas with Cassava Flour Tortillas
Shrimp Tacos with Cilantro Lime Bacon Slaw

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I LOVE tortilla chips and adding dried herbs to it is such an amazing idea! These are perfect for my favourite dips. Thanks for sharing!5 stars

  2. These herbed cassava tortilla chips are so delicious! My whole family loved them and we enjoyed eating them with homemade guacamole!5 stars