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Snickerdoodle Tortilla Chips
Gluten-free, grain-free dessert tortilla chips!
Course
Dessert
Cuisine
Mexican
Keyword
AIP desserts, AIP Mexican, AIP Nachos, AIP Snickerdoodle, AIP Tortilla Chips, Paleo desserts, Paleo Mexican, Paleo Nachos
Servings
6
Author
Jacqueline Martin
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.