• sarahlenash

Three Herb Cassava Flour Tortilla Chips

AIP / Paleo / Grain-free /Gluten-free / Egg-free / Vegan (coconut oil / palm shortening)

One batch makes 6 small tortillas and multiple chips.

Many a dinner party and BBQ has been salvaged by these tasty, grain-free, egg-free, dairy-free tortilla chips.

Consumption of the processed chip/bread-stick/dorito snack for me is normally either a one-way ticket to rash-city and digestive hell or an invitation/gate-way drug to come completely off the rails.

The struggle is so real that I’ve often risked my health to be part of the ‘chip party’ versus standing in the corner, nil by mouth, feeling like the fun police, whilst everyone else is living their best care-free lives.

As anyone with an autoimmune condition/intolerances/allergies can vouch - it isn’t much fun feeling like the odd one.

And I know I know, carrot, cucumber and celery are undeniably excellent vehicles with which to transport a dip from bowl to cake hole. BUT, for those times when only the chip will cut the mustard, when you really need something substantially ‘crisp like’ to sink your teeth into, it’s nice to be able to indulge in this non-inflammatory alternative.

Other than the deliciously salty, herby, crispy taste and the lack of dramatic digestive reactions, the other amazing thing about this recipe is that it really puts out in terms of delivering a sturdy chip that doesn’t crack under the weight of refrigerated chicken liver pate. A tall order, even for the strongest dorito.

Recipe Ingredients: • 1 cup cassava flour • ¼ tsp salt • ¼ tsp baking soda • ½ tsp cream of tartar • 2x tbsp palm shortening (or ghee, lard or coconut oil) • 2/3 cup of warm water • ¼ tsp dried oregano • ¼ tsp dried rosemary • ¼ tsp dried thyme • ¼ tsp granulated garlic • 2 tbsp olive oil

Method: 1. Add all the dry ingredients to a large bowl and mix together 2. Add the palm shortening/lard/coconut oil and knead into the dry ingredients for a minute. The mixture will be dry and crumbly. 3. Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky but as the flour absorbs the water it will become drier and more pliable. 4. When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough) then slice into 6 pieces. Take each piece and roll into a ball . 5. Take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle. 6. Heat a 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 and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel. 7. Once your tortillas are cooked and cooled, slice them into 6 equal pieces (or smaller if you like smaller chips) 8. Lightly oil a sheet pan with half the olive oil. Place the individual tortilla chips on the sheet pan and brush the top side with the remaining oil. Sprinkle the salt on top. 9. Heat the oven to 425 degrees fahrenheit and cook the chips for 10-15 minutes or until crispy. Turn the pan halfway through to ensure the chips are cooked evenly on each side.

Inspired by downshiftology.com

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