cassava flour tortilla chips


Probably the one snack we’ve missed the most since transitioning to a Paleo lifestyle is the crunchy, salty tastiness of the perfect corn chip! Don’t get me wrong, we thoroughly enjoy making our own crunchy plantain chips and they are a wonderful substitute ~ but they are just never quite big enough to make up a big ol’ plate of grilled steak nachos with!! Or for a real hefty bite of guacamole ~ you just need a firmer scoop sometimes to make it all the way to your mouth ~ right!! We’ve all been there!!

We’ve been enjoying amazing flour tortillas for over a year since Otto’s cassava flour came into our lives…life changing!!! We’d even thought for a while that we should maybe try cutting them into wedges and frying them up! Honestly, we rarely have any leftover tortillas when we make them for tacos to experiment with…so just hadn’t given it a try!

Well, somehow we’d forgotten we had made some up and were in the fridge ~ soooooo, upon finding them we seized the moment and took the opportunity to slice em’ up and then drop them into some bubbly hot coconut oil. My oh my!!! Big ol’ plates of nachos are back on the menu!!

This procedure isn’t rocket science ~ but thought it was worth dedicating a page on our blog to…we LOVE them sooooo much!! We like to add some smoky chipotle chili powder to ours, which gives them a little kick, but this is completely optional. Just be sure to salt them up right after you bring them out of the oil, if you wait til they’re cool, the salt will not have anything to stick too! If we ever have any leftover, we store them in a brown paper bag and they seem to stay pretty fresh for a couple of days. We do live in a pretty dry climate though, so depending on how humid it is where you’re frying these babies up, your results could be different! Hope you enjoy them as much as we do!!

cassava flour chips

  • Servings: 6-8
  • Difficulty: easy
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seriously, the best fried cassava flour tortilla chips!




  1. Stack 2-3 tortillas on top of each other and cut into 6 wedges.
  2. You’ll need a couple inches of coconut oil for frying, so depending on the size of your pan, the amount will vary. Make sure it’s at a temperature of at least 380-385
  3. We like to fry up 6-8 wedges at a time, you don’t want to overcrowd your pan and if you fry too many at a time, the temperature of the oil will drop and they’ll take longer to fry and become oily and not crunchy!! Stir them about with the spider strainer while they’re frying and remove them once they get a nice golden brown color. They can go from brown to too done very quickly, so keep an eye on them!!
  4. Remove the chips with the spider strainer, allowing excess oil to drip back into the pan, to a paper towel lined, heat resistant bowl.
  5. Sprinkle salt on the chips, shaking them around a bit and adding more salt. If you’re going to add some smokey chipotle chili powder, sprinkle that on as well…but go easy, this stuff is spicy and you can quickly make the chips just too spicy. A little goes a long way!
  6. Once salted (and sprinkled with chili powder if adding) toss the warm chips into a separate heat resistant bowl and continue cooking the rest of the tortilla wedges in the same way.
  7. Serve as you would for any dish you might normally use a corn chip for…oh the possibilities!!

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