The Crunch You’ve Been Looking For
My cassava flour pita chips came together out of pure ingenuity one evening when I realized I had leftover cassava flour pizza crust dough and a big pot of soup on the stove. Instead of letting that dough go to waste, I rolled it out a little thinner than usual, popped it in the oven at high heat, and within 30 minutes I had the most incredible, crunchy, dippable chips I had ever tasted.
If you’ve made my grilled cassava flour pizza crust before, you already know that dough is incredibly versatile. This is quite literally just a small make-over of that same recipe, and the results are guaranteed to have you wanting a second batch. So just go ahead and double it from the start! Made with the ever amazing Otto’s cassava flour, these come together in no time.
Tips for Getting the Perfect Crunch
A couple of things that make all the difference here: roll the dough out to about 1/8 inch thick and don’t skip the flip halfway through baking. That second pass in the oven after flipping is what gives you those perfectly golden, crispy edges all the way around. Also keep a close eye on them toward the end of baking since every oven runs a little differently, and pulling them just a minute too early versus a minute too late can mean the difference between really good and completely addictive. If you like a thinner, crispier chip, just roll them out a touch thinner!
What to Serve with Cassava Flour Pita Chips
I first made these alongside a big bowl of soup and honestly that is still my favorite way to serve them. They are incredible dunked into my creamy Tuscan tomato soup, any chowder or stew, or just with your favorite dip. They also make a great addition to any charcuterie spread or snack plate. However you choose to serve them, just make sure you have plenty on hand because they disappear fast! Hope you enjoy!
Cassava Flour Pita Chips (Paleo + Grain Free)
Course: SidesDifficulty: Easy4
servings20
minutes15
minutesthe perfect little paleo pita chips
Ingredients
¾ c warm water, right around 100°-105° is perfect
¾ t coconut sugar
¾ t dry yeast
½ t sea salt
¼ t Italian seasoning (opt)
1½ t olive oil
⅔-¾ c Otto’s Cassava Flour + a little extra for rolling out
¼ c arrowroot starch
¾ t gelatin
Directions
- Pre-heat oven to 450°
- In a glass measuring cup, mix water, coconut sugar and yeast till well combined, let bloom, typically about 4-6 minutes.
- Once yeast mixture has bloomed, add salt, Italian seasoning (if using) and olive oil and stir to combine.
- Measure ⅔ c of the cassava flour, arrowroot and gelatin into a medium sized bowl and whisk to incorporate, pour in yeast mixture and stir with a wooden spoon to combine. If dough is too sticky, slowly add more cassava flour a couple tablespoons at a time until you have the consistency of dough that you can work with. This could mean a 1-2 T more or it could mean less.
- Divide dough into 4 portions and roll into balls, gently kneading each one as you form it.
- Dust one piece of parchment with some cassava flour, place one dough ball on it, dust with a little more cassava flour and place a second piece of parchment on top and roll out to about a 4-5″ circle, rolling them out about ⅛” thick, then remove from parchment and place onto baking sheet. Repeat with remaining dough balls.
- Bake for 5 minutes and then remove tray from oven and carefully cut circles into wedges, you should be able to get 8 per circle.
- Place back in oven, bake for another 5 minutes, remove tray and flip each wedge over.
- Place back in oven and bake for an additional 5-8 minutes or until edges are golden and they are to the desired crispness.
