Herbed Cassava Tortilla Chips
For the best gluten-free, corn-free tortilla chips, these cassava tortilla chips definitely win. You can bake them or fry them to be perfectly crisp!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 recipe cassava flour tortillas
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp granulated garlic
- 1/2 tsp sea salt
- 2 tbsp avocado oil
Instructions
- 1
Make the recipe for cassava flour tortillas, stopping when you have a large ball of dough. At that point, knead in the three herbs and garlic until well combined. Then, continue cooking as per the tortilla recipe. Tip: roll the dough extra thin for crispy chips.
- 2
Once your tortillas are cooked and cooled, slice them into 6 equal pieces.
- 3
Lightly oil a sheet pan with half the avocado oil. Place the individual tortilla chips on the sheet pan and brush the top side with the remaining oil. Sprinkle the salt on top.
- 4
Heat the oven to 425 degrees fahrenheit and cook the chips for 10-15 minutes, or until crispy. Turn your pan halfway through to prevent any chips from burning. Remove, let cool and enjoy!