Ingredients
- 1/3 cup (43 g) arrowroot
- 1/3 cup (40 g) tapioca or cassava flour
- 3 Tablespoons (45 ml) olive oil
- 4 Tablespoons (60 ml) cold water
Recipe Description
DESCRIPTION: So often I find myself making a nice warm soup or chili and wanting pita chips to go alongside. These AIP baked pita chips solve that dilemma!
These chips work well all by themselves, but you’ll want to make them to go alongside a variety of main meals. They’re easy to make, so it’s not a big production if you do decide you need some at the last minute.
Here are some ideas:
- Pair with a salad
- Spread some avocado on top
- Eat them with this cauliflower dip
- Make them for this naturally sweet beetroot dip
- Bake some chips for this cod and sweet potato hash
- Dip them in some AIP-friendly soup
- Have them ready for chili night
- Serve them with brunch
- Make them for munching on game day
- Take them to work as a snack
Recipe Directions
- Preheat oven to 400 F (200 C).
- Mix all the ingredients together well with your hands.
- Place on a piece of parchment paper and roll flat (approx. 2mm-thick).
- Score the dough to form small 1-inch squares.
- Place in oven and bake for 15-20 minutes (check to make sure it doesn’t burn).
- Remove and cool before enjoying.
