Gluten Free Chips AND Salsa!

Gloomy Saturdays are for movie watching and homemade snacking. I made some gluten free tortilla chips using Otto's Cassava Flour paired with my free sample of Casa de Sante Mild Chunky Salsa from my New Hope Blogger Box. This salsa has a very food flavor and consistency and my chips were so crunchy. I love a good snack without the extras. Preservatives, additives, gluten be gone! Just like the chips, they're all gone...in my belly. I might just have to eat the salsa with a spoon.

THE PROCESS

The tortilla chips is derived from the Grain Free Tortillas recipe can be found on the back of Otto's Cassava Flour packaging **with some simple add-ins.

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Ingredients

3/4 cup Cassava Flour

1/4 tsp sea salt

2 tb olive oil

1/3 cup warm water

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1. Pre-heat oven to 350.

2. Meanwhile, whisk together flour, salt. Add the oil, warm water and kneed until the dough is nice and smooth.

***3. Divide into approximately 15 balls. *Tip: Wring out a wet paper towel and cover the dough while you work to keep the balls moist.

4. Press out using a tortilla press. Alternatively, roll between two pieces of parchment paper until thin. *Tip: A cut opened quarter size ziplock bag works very well too. Leave the bottom in tact to simply fold over the dough, then press/roll.

**5. Use a dough cutter ( a knife should work fine) to cut the flattened dough circles in to 4 triangles.

**6. Head a dry griddle or skillet over medium high heat. Place tortillas on the griddle and brown slightly on one side then flip to brown the other side (approx. 1 min)

**7. Transfer cooked tortillas to a dry baking/cookie sheet arranged in a single layer.

**8. Bake in 10 minute increments. Remove the crips chips each time. Repeat until all chips are crisp.

Enjoy with Casa de Sante Mild Chunky Salsa.

*Final Tip: Play with spices to add additional flavor to the chips. Some of my favorites are smoked paprika, chili lime, garlic powder and/or basil!

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