We’re taking our favorite Otto’s Naturals cassava flour tortillas a step further, crisping them up to make chips.
- 3/4 c. Otto’s cassava flour
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/3 cup warm water
- 12, 8-10” parchment paper squares or circles
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour and salt to combine.
- Measure 1/3 cup warm water and add oil. Slowly pour liquid into the flour mixture, stirring constantly.
- A crumbly dough will begin to form. Finish incorporating and kneed by hand until smooth. The dough should not be wet or sticky. It feels a lot like “Play-Doh”.
- Form one large ball and cut in half. Then cut each of the smaller balls into three equal pieces. You’ll have a total of six dough balls.
- Place each ball between two pieces of parchment paper and use a tortilla press or rolling pin to roll thin 6-7” circles. Seriously. This press is a worthy investment if you’re grain-free.
- Repeat this process and stack the flattened, parchment-wrapped tortillas beside the stove.
- Heat a dry nonstick skillet over medium-high heat for several minutes and place a couple of cooling racks on the counter near the stove. Don’t have any? Pull an oven rack out (before preheating) and use that.
- Peel the top layer of parchment from the first tortilla. Replace and gently flip. Peel the bottom layer of parchment off and discard. Now you can easily flip the tortilla into the hot pan. This is important because they’re fragile.
- Cook each side for 1-2 minutes. Check when air bubbles begin to form. If desired, lightly salt before flipping. Flip when ready and continue cooking about a minute. Each side will have brown spots.
- Place cooked tortillas in a single layer on cooling racks (stacking them will retain moisture).
- Cut the cooked tortillas into triangles with a sharp knife or pizza cutter.
- Place in a single layer on baking sheet and bake for 3-5 minutes. Watch carefully and remove as soon as there is additional browning. Serve warm.