Cassava Tortillas (and Chips)

No one wants to give up chips and guacamole . . . and on the Plant Paradox plan, you don’t have to. These tortillas work better as a flatbread or for tacos than as wraps, but they really shine when baked into chips—the perfect accompaniment to guacamole.

MAKES 10 LARGE OR 18 SMALL TORTILLAS

2 cups cassava flour

1 cup unsweetened coconut milk or goat’s milk

½ cup avocado oil

½ cup water

2 teaspoons iodized sea salt

Olive oil, ghee, or avocado oil, for cooking

TO MAKE TORTILLAS

1. In a medium bowl, combine the cassava flour, milk, avocado oil, salt, and water. Mix together with a wooden spoon until well combined. The dough should have a smooth, cohesive consistency.
2. Divide the dough into 10 larger or 18 smaller equal parts and shape into balls. On a piece of parchment paper, use a rolling pin to roll each section into a slightly thicker than average tortilla. (If you have a tortilla press, feel free to use it instead.) If dough sticks to the rolling pin, sprinkle it with a light dusting of cassava flour.
3. Heat a frying pan on the stove over medium-low heat. Brush pan with oil or ghee, then cook the tortillas for 3 to 4 minutes each side (depending on how crisp or soft you like them).
4. Serve immediately unless making into chips.

TO MAKE CHIPS

1. Preheat the oven to 425°F. Brush a sheet tray with oil and set aside.
2. Brush both sides of tortillas with avocado oil, and cut into chip-size wedges.
3. Arrange in a single layer on the baking sheet and bake for 10 to 15 minutes, until crispy.
4. Serve with Plant Paradox Guacamole.

NOTE: These are not as easy to handle as flour tortillas—they’re rather delicate. So take care in transferring them to the pan and flipping them, as they tend to crack. I find it’s easier to make small tortillas until you get used to handling this delicate dough.