Cassava Flour Pita Chips

Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 156 Calories

Ingredients

• ¾ teaspoon active dry yeast
• ¾ teaspoon unflavored gelatin
• 1 tablespoon arrowroot starch, or as needed
• ¾ cup warm water (100 to 105 degrees F/38 to 41 degrees C)
• ¾ teaspoon coconut sugar
• 1 ½ teaspoons olive oil (such as Kasandrino's®)
• ½ teaspoon sea salt (such as Redmond® Real Salt)
• ¼ teaspoon Italian seasoning (Optional)
• ⅔ cup cassava flour (such as Otto's®), or more as needed
• ¼ cup arrowroot starch

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine warm water, coconut sugar, and yeast in a large glass measuring cup; let stand until yeast softens and begins to form a creamy foam, about 4 to 6 minutes. Stir olive oil, sea salt, and Italian seasoning into yeast mixture.

Step 3

Whisk cassava flour, 1/4 cup arrowroot starch, and gelatin together in a bowl; pour into the yeast mixture and stir with a wooden spoon. Add more cassava flour, a few tablespoons at a time, if dough is too sticky. Divide dough into 4 portions and roll into balls, gently kneading each one as you form it.

Step 4

Dust a piece of parchment paper with about 1/4 tablespoon arrowroot starch and place 1 dough ball on it. Dust with more arrowroot and place a second piece of parchment on top. Roll dough into a 4-inch circle. Roll it to a 5-inch circle for crisper pita chips. Transfer dough to the prepared baking sheet. Repeat with remaining dough and arrowroot starch.

Step 5

Bake in the preheated oven for 5 minutes. Remove from oven and carefully cut each circle into 8 wedges. Return to the oven and bake for 5 minutes. Flip each wedges and bake until edges are golden and chips are crisp, 5 to 8 minutes.