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Tortilla Chips
Gluten-free, grain-free tortilla chips with lots of flavor!
Course
Appetizer
Cuisine
Mexican
Keyword
AIP Nachos, AIP Tortilla Chips, Nachos, Paleo Nachos, Paleo Tortilla Chips, Tortilla Chips
Author
Jacqueline Martin
Ingredients
1
Cup
Cassava Flour
1/4
Tsp
Pink Himalayan Sea Salt
1/4
Tsp
Dried basil
1/4
Tsp
Onion powder
1/4
Tsp
Dried oregano
1/4
Tsp
Dried rosemary
4
Tbsp
Olive oil
Extra virgin
1/2
Cup
Water
Instructions
Preheat oven to 425°F.
Add cassava flour, salt, basil, onion powder, oregano, and rosemary to a food processor and pulse a few times to mix.
Add 3 Tbsp olive oil (save 1 Tbsp for later) and pulse for about 30 seconds to make fine crumbs.
Add water and process on low/dough setting for about 30 seconds or until the mixture pulls off the sides and resembles dough.
Preheat dry skillet over medium high heat before you finish preparing the dough.
Separate dough into 6 equal portions and roll into balls.
Using a tortilla press, flatten each ball between 2 pieces of parchment paper.
Cook tortillas one at a time in preheated skillet until dough starts to bubble. Then, flip and cook about 30 more seconds.
Place tortillas on cooling rack to cool.
Repeat until all 6 tortillas are cooked.
Using a pastry brush, spread 1 Tbsp olive oil on a baking sheet.
Cut each tortilla into 6 equal triangles and place on prepared baking sheet.
Sprinkle with salt to taste.
Bake in preheated oven for 5 minutes, then flip and bake an additional 5 minutes.
Allow to cool for a few minutes.