This recipe comes to us from the Eat Heal Thrive website. I’ve been making these “crisps/crackers” for over a year now and have made them my go-to cracker for liver pate, guacamole, and AIP compliant hummus.
They are so very tasty, I have to watch how much I eat though, because they are so addictive! I hope you enjoy these as much as I do.
Buttery Baked Pita Crisps (AIP, Paleo, Vegan)
- 1 Cup Arrowroot powder/flour
- 1/4 tsp. Baking Soda
- 1/4 Cup Coconut Oil melted
- 5 Tbsp Cold filtered water
- Sea Salt
Preheat oven to 400 degrees. Set aside a large baking sheet.
In a medium bowl combine the arrowroot flour and baking soda. Add oil and mix. Add water and continue to mix until combined.
Knead a few times in the bowl.
Divide the dough into 2-3 balls by pressing the dough together. Dough will be slightly oily (no need to worry about that).
Roll each ball between two sheets of parchment paper until ⅛ inch thick.
Using a pizza cutter, cut into squares or triangles. Remove excess dough back to the bowl.
Transfer the parchment sheet with the cut-out dough to the baking sheet. Cut off the excess parchment to make room for the other pieces yet to be rolled-out, cut, and transferred. I don't recommend trying to lift the cut-out dough off the parchment at this point, as that can become too cumbersome. Proceed with the balance of the dough in the same way until there is none left.
Sprinkle with sea salt and bake for 20-25 minutes, until light golden brown.
Remove from the oven and allow to cool.
If they don't all get eaten, I store mine in BPA free plastic containers. They keep quite well.
These crisps travel well in an air-tight container.