Cassava Flour Pita Chips recipe
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Ingredients
- ¾ cup warm water (100 to 105 degrees F/38 to 41 degrees C) ¾ teaspoon coconut sugar ¾ teaspoon active dry yeast 1 ½ teaspoons olive oil (such as Kasandrino's®) ½ teaspoon sea salt (such as Redmond® Real Salt) ¼ teaspoon Italian seasoning ⅔ cup cassava flour (such as Otto's®), or more as needed ¼ cup arrowroot starch ¾ teaspoon unflavored gelatin 1 tablespoon arrowroot starch, or as needed
Nutrition Info
- 155.7 caloriescarbohydrate: 33.6 gcholesterol: : -fat: 2 gfiber: 0.8 gprotein: 1 gsaturatedFat: 0.3 gservingSize: -sodium: 225.8 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Cassava Flour Pita Chips
Directions
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Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
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.