- 1.5 cups cassava flour
- 1/2 tsp sea salt
- 1/4 cup avocado oil or melted coconut oil
- 3/4 cup warm water
- avocado oil spray
- cumin, chili powder, lime juice, garlic, onion powder, cinnamon & coconut sugar (optional flavorings)
- Preheat oven to 400 degrees F
- In a large bowl whisk together cassava flour and salt.
- Add oil and warm water and use your hands to knead into a dough that sticks together but is not too sticky or liquidy. If too dry, add water 1 Tbls at a time.
- Roll dough into a log and cut into 6 equal pieces. Roll each piece into a ball and place between 2 pieces of wax or parchment paper.
- Use your hands, a rolling pin or tortilla press to press ball flat into the shape of a tortilla about 1/8″ thick.
- Heat a dry skillet over medium heat and cook each tortilla 1-2 minutes per side. Let cool slightly and use a pizza cutter to slice into chips.
- Place chips on parchment-lined baking sheet and spray with oil on both sides. Sprinkle with sea salt or other preferred flavorings and bake for 15 minutes, flipping chips halfway through.
Chips will keep in a sealed container at room temperature for 3-4 days.
