Snickerdoodle Tortilla Chips
As I’ve mentioned in previous posts, for some reason I love making tortillas. I like to think up different things that I can do with them. Sometimes I just grab random ingredients from my pantry and come up with ideas. That is what happened here. I wanted something sweet one evening, so I came up with Snickerdoodle Tortilla Chips.
Some tools that are very helpful with this recipe are a food processor and a tortilla press. If you don’t have these, you can still make these chips. The tools just make it a little easier.
If you have a food processor (or high-speed blender), add all of the dry ingredients to it first and then pulse a few times to mix them together. Next, you will add 3 Tablespoons of melted coconut oil and pulse until you have fine crumbs. Then, add the water and mix on low until the dough starts to pull away from the sides. You should be able to form it into one big ball. I like to weigh my ball of dough and then separate it into six equal smaller balls.
Preheat your dry skillet on medium-high heat while you’re preparing the dough. You want it good and hot by the time you’re ready to use it. Now if you have a tortilla press you will want to use it to flatten the dough balls. Put them between two sheets of parchment paper inside the tortilla press and flatten one ball at a time. If you do not have a tortilla press, you can use a rolling pin or even just flatten with your hands. As you flatten each ball, cook them one at a time in the preheated pan until they start to bubble. Once the first side starts bubbling, flip it and cook for about 30 seconds on the other side. Then, place the tortilla on a cooling rack to cool. Once you have cooked all of the tortillas, you can stop here if you’d like to just have sweet tortillas. You can fill them with Sautéed apples or any other sweet filling you can think of.
If you are continuing on to make Snickerdoodle Tortilla Chips, you will need to cut your tortillas into six equal triangles once they are cool enough to handle. Brush a Tablespoon of melted coconut oil onto a baking pan, then place the triangles on it. Brush the other Tablespoon of melted oil onto the tops of the triangles. Bake at 425 degrees for 10-15 minutes, flipping halfway through.
That is it! Super simple and super delicious! These chips taste great plain. You can also top them with any kind of sweet topping you think would be good or dip them into a sweet dip. I would love to know what you thought of the recipe and what you used your Snickerdoodle Tortilla Chips (or Snickerdoodle Tortillas) for!
Snickerdoodle Tortilla Chips
Ingredients
- 1 Cup Cassava flour
- 1/4 Tsp Pink Himalayan sea salt
- 1 Tsp Cinnamon
- 2 Tbsp Coconut palm sugar
- 3 Tbsp Coconut oil Melted
- 1/2 Cup Water
- 2 Tbsp Coconut oil Melted
Instructions
- Preheat oven to 425°F.
- Add flour, salt, cinnamon, and sugar to food processor and pulse a few times to mix.
- Add coconut oil and pulse for about 30 seconds until small crumbs form.
- Add water and mix on low/dough setting for about 30 seconds or until mixture pulls away from sides and resembles dough.
- Preheat dry skillet on medium-high heat while preparing dough.
- Separate dough into 6 equal portions and roll into balls.
- Using tortilla press, flatten dough balls one at a time between 2 pieces of parchment paper.
- Cook tortillas one at a time in preheated pan until dough bubbles, then flip and cook about 30 seconds more.
- Cool tortillas on cooling rack.
- Using a pastry brush, spread 1 Tbsp melted coconut oil on baking sheet.
- Cut each tortilla into 6 equal triangles and place on prepared baking sheet.
- Brush 1 Tbsp melted coconut oil over tops of tortilla chips.
- Bake in preheated oven for 10-15 minutes or until edges are golden brown, flipping halfway.
- Allow to cool for a few minutes.
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