Herbed Cassava Tortilla Chips (gluten-free, paleo)
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!
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.
- 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!
Other gluten-free and paleo-friendly cassava flour recipes you might like: