Cassava Flour Pita Chips
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Line a baking sheet with parchment paper
3
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
4
Stir olive oil, sea salt, and Italian seasoning into yeast mixture
5
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
6
Add more cassava flour, a few tablespoons at a time, if dough is too sticky
7
Divide dough into 4 portions and roll into balls, gently kneading each one as you form it
8
Dust a piece of parchment paper with about 1/4 tablespoon arrowroot starch and place 1 dough ball on it
9
Dust with more arrowroot and place a second piece of parchment on top
10
Roll dough into a 4-inch circle
11
Roll it to a 5-inch circle for crisper pita chips
12
Transfer dough to the prepared baking sheet
13
Repeat with remaining dough and arrowroot starch
14
Bake in the preheated oven for 5 minutes
15
Remove from oven and carefully cut each circle into 8 wedges
16
Return to the oven and bake for 5 minutes
17
Flip each wedges and bake until edges are golden and chips are crisp, 5 to 8 minutes