Cassava Tortilla Chips
This is a gluten-free and vegan recipe made with Bob's Red Mill Coconut Flour and Cassava Flour. It's great to have with salsa, guacamole or dip.
Ingredients
- 1/2 cup Bob's Red Mill cassava flour
- 1/4 cup Bob's Red Mill coconut flour
- 1/4 tsp Himalayan pink salt
- 2 tbsp olive oil
- 1/2 cup water warm
- 2 tsp olive oil for chips
- 2 tsp Himalayan pink salt for chips
Instructions
- Mix together cassava flour, coconut flour, pink salt, water and oil to form a dough.
- Knead dough into a log and using a pastry scraper, cut into 8 pieces.
- Place dough in between parchment paper and use a rolling pin to roll it out. Or if you have a tortilla press, use that.
- Heat skillet over medium heat. Cook tortilla on both sides.
- Let tortillas cool and then cut them into quarters.
- Preheat oven at 400°F.
- Brush tortilla chips with oil and sprinkle Himalayan pink salt.
- Bake in oven for 15 minutes.
- Serve tortilla chips with salsa, guacamole or dip.