I don’t know about you but I have a texture thing in that, I always appreciate a little crunch when eating something without a “bite”, if you will. When I have soup, chili or even a frozen treat, I need to “crisp it up” with some plantain chips, my favorite paleo crackers or nuts. And sometimes I reach into my cabinet and there are none of the above to help me out! I usually go without but on this particular day, I decided I needed to give something a try…..so when the cupboards are bare, I can throw something together to give me that crunch I’m looking for.
At first – in all honesty – I tried to create a (tortilla) chip & I even called them a “chip” when I posted my tease on instagram …..but after eating them with dinner, I realized they resembled more of a pita chip. No matter what they are called, they added the crisp I liked/wanted and they tasted delish with my taco salad. I used them as spoons 🙂 and scooped out my goods!
I had leftover crisps and took them to work with some babaganoush ….and YUM! The fact that they still had a crunch the next day was a pleasant surprise. A lot of times, I experience a different texture in baked goods the next day so I wasn’t sure if I’d bite into a soft piece of “bread” or a rubbery like cracker. So again, I was pretty pleased that I could still call them a crisp! I ate them up with the babaganoush but I can’t wait to make these again because I would imagine these little crisps would be great with guacamole too!
I seasoned this little guys with Primal Palates new seasonings, using their Adobo and it added a nice twist of flavor. I think I will play around next time and add rosemary and/or italian seasonings to have a few different flavors to choose from. Or even a spicy one for an added kick!
At the 1/2 mark, you turn over, score/cut and place back in for just about 10 minutes. That’s about it. So give it a try and always make it your own…..use your favorite seasonings/spices & dip these guys into your favorite dip! Enjoy 🙂
- 1 cup blanched almond flour
- 1/4 cup cassava flour
- 1/4 cup tapioca flour
- 1 egg
- 1/4 cup melted ghee
- 1/2 cup room temp water
- 1 tsp + adobo seasoning
- 1/2 tsp salt
- Preheat oven to 445 degrees.
- Mix all ingredients together - dry first, then adding wet. Combine throughly.
- On a silpat or parchment lined baking sheet, spread your dough/batter all over. You want to spread out as much as possible, thinning the "dough" as much as possible. Try and keep it as even as can be throughout ...otherwise you will have a different texture within the same batch.
- Bake at 445 degrees for 10 min.
- Open oven and carefully flip the dough- if you need to cut in half to do this, do so but it should flip with one spatula on one end and tongs lightly holding the other end.
- Once flipped, cut with pizza cutter or knife to desired size of "chips". If you like a saltier chip, sprinkle a little pink salt at this time. Put back into oven and bake another 10 min.
- Once done, keep on baking sheet for about 5 minutes. It will crisp up during this time.
- *Feel free to use your favorite spice/seasoning.....rosemary, italian, something spicy!