These easy to make grain-free, gluten-free cassava and coconut chips are sturdy enough to hold up under the heaviest of dips…like a chunky guacamole or homemade hummus. Bonus – you can use this recipe to make tortillas for fish tacos or a veggie wrap, simply stop before cutting and baking.
Tortilla chips dipped in guac are one of my absolute favorite foods. So when Vitacost asked me to recreate my fave cassava tortilla chips from Siete, I jumped. The Siete brand chips are delicious – if you had them, you know they are very light. Mine, on the other hand, are much more dense and sturdier. So, not an exact replica, but delish in their own right.
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Coconut flour is a great gluten-free alternative to wheat flour, and it adds a coconut-y taste to anything you use it in. It pairs well with the cassava flour in this recipe!
I recommend using Vitacost coconut flour – it’s cheap and organic.
Non-Toxic Parchment Paper
Parchment paper makes clean up so much easier – but conventional brands are bleached and could contain the toxic chemical dioxin, a result of chlorine bleaching of the paper. Dioxin is considered a known human carcinogen by The World Health Organization (WHO). According to the World Health Organization, once dioxins enter the body, they last 7-11 years because of their chemical stability and their ability to be absorbed by fat tissue, where they are then stored in the body, to take them out of circulation and away from key organs.. There is a theory, although not well studied, that having chemical buildup causes easy weight gain and makes it harder to lose weight, as your body holds on to the toxic fat is has stored until those toxins can safely be broken down and/or removed from the body without causing damage.
For this reason, I prefer to only use non-toxic chlorine-free parchment paper.
Coconut Cassava Tortilla Chips
- ½ cup cassava flour
- ¼ cup coconut flour
- ¼ tsp. pink salt
- 2 Tbsp. olive oil or avocado oil
- ½ cup warm water
- 2 tsp. avocado oil or olive oil
- pinch pink salt
- 2 avocados skin and pit removed, chopped
- ¼ cup red onion diced
- ½ cup grape or cherry tomatoes chopped
- 2-3 tsp. jalapeño or serrano chile, minced
- 2 Tbsp. cilantro finely chopped
- ½ lime juiced
- pink salt to taste
For the tortillas:
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the cassava flour, coconut flour, salt, oil, and water in a medium sized bowl. Mix with a spoon initially and then use your hands to knead into a dough.
- Once the ingredients are fully incorporated into a dough, roll it out into a log and divide into 8 evenly sized pieces. Place one piece of dough in between two pieces of parchment paper and use a rolling pin or bottle to roll it into a round, thin tortilla. Repeat with remaining pieces.
- Heat a dry skillet over medium heat. Place 1-2 tortillas on it and cook each side for 1 minute before flipping. Repeat with remaining. You can stop here and have tortillas.
For the chips:
- Let the tortillas cool slightly before stacking them and cutting them into quarters (or smaller) to make the chips.
- Place the chips on a parchment lined baking sheet. Brush them lightly with oil on both sides, and a light sprinkle of pink salt. Bake for 15 minutes, flipping halfway through.
- Serve them with guacamole or your favorite dip.
For the guacamole:
- Combine all ingredients in a bowl and use a fork to mash together, until desired consistency is formed.