If you’re obsessed with Siete tortilla chips, you’re going to love making your own! Made from a combo of cassava and coconut flours, these gluten- and grain-free chips are sturdy enough to hold up under the heaviest of dips—like a chunky guacamole (recipe below!) or homemade hummus. Plus, this method doubles as a tortilla recipe. Simply eliminate the steps for slicing and baking to create fresh, homemade tortillas for fish tacos or veggie wraps.
Makes 36+ chips | Total time: 35 minutes
2 tsp. olive oil or avocado oil
Pinch pink salt
2 avocados, skin & pit removed, chopped
1/4 cup red onion, diced
1/2 cup cherry or grape tomatoes, chopped
2-3 tsp. jalapeno or serrano chili, diced
2 Tbsp. cilantro, finely chopped
Juice of 1/2 lime
1. Preheat oven 400 degrees F. In medium bowl, combine cassava flour, coconut flour, salt, oil and water. Mix with spoon, then use hands to knead into dough.
2. Once fully incorporated, roll dough into 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.
3. In dry skillet over medium heat, layer on 1-2 tortillas and cook each side for 1 minute. Repeat with remaining. Note: If you want tortillas, skip remaining steps and use to make tacos and wraps!
4. Let tortillas cool slightly. Stack and cut them into quarters (or smaller) to make chips.
5. On parchment-lined baking sheet, arrange chips. Brush them lightly with oil on both sides, and a light sprinkle of pink salt. Bake 15 minutes, flipping halfway through.
6. To make guacamole, combine all ingredients in a bowl and use a fork to mash until desired consistency is formed.