Grain Free Sweet Potato Tortillas and Chips
**Updated 12/31/2022 in response to frequently asked questions
Here's what we've all been waiting for! PS if making tortilla chips doesn't clue you in to how many chips you are capable of mindlessly eating, I am not sure what will! They make they make an excellent side to a big ol bowl of AIP guacamole if you know what I mean, they’re plenty sturdy so dig in!
The magic is in the method!
By starting the dough a bit on the wet side, pressing reallllly thin and cooking encased in parchment paper initially we are able to use the gummy nature of cassava flour to our advantage here.
Hot sweet potato and hot water kick start the gelatinization of the starch in the cassava flour, it allows the dough to hold more moisture similar to tangzhong. Many other recipes for grain free tortillas fall flat, quite literally, because of their ratio of wet to dry ingredients, or they rely on ingredients like flax or chia seeds to hold moisture which makes them NOT AIP compliant.
The dough is also more fluid and able to be pressed thinner. The initial part of the cooking is done in parchment which allows it to steam cook, then cooked directly on the griddle to obtain texture and color, which is also why there is a small amount of fat added to the dough.
Storing for later, batch prep
These tortillas store in the fridge for over a week, without the need to separate with parchment, just reheat on a hot griddle when you’re ready to eat to make them pliable again. They freeze well too, make a big batch and separate a week worth with a layer of parchment, Just take out what you need and defrost in the refrigerator before using.
Regarding Substitutions
Since many of you have asked and more are probably wondering….no you can’t substitute coconut flour. This recipe relies on the stretchiness of the cassava flour to achieve a soft tortilla that stretches a bit. Coconut flour is very absorbent and fibrous, without a starch present to retain moisture and offer some elasticity they’re gritty and just fall apart. All that being said it is possible to swap out 1/2 cup of the cassava flour and replace it with 1/4 cup coconut flour for a texture that is more akin to a corn tortilla. I’m told that the cassava can be swapped with Arrowroot/Tapioca, but additional quantity is usually necessary.
Flavor Variations
The flavor of this tortilla can be tailored to your desired use. Steam some cilantro alongside the sweet potato and blend it right in and you’ve got herbaceous tortillas. Want to make it sweet? Swap some or all of the sweet potato for mashed banana. As long as you maintain the wet to dry ratio and keep the wet ingredients hot the swaps are endless.
Main Ingredients
1.5 cup of cooked and peeled sweet potato. HOT!
2 tbsp Fat of choice (bacon grease is great!)
1/4 tsp salt
1 cup cassava flour
1/2 cup hot water
Recipe Steps
Blend Sweet potato into puree with food processor, add salt and fat Add cassava flour to sweet potato and pulse until the dough comes away from the sides.
Add water, 1/4 cup at a time and blend until dough reaches hummus-like consistency. Dough will be very sticky at this point, this is OK, it is what allows them to press so thin.
Preheat griddle to med-high, using a 1-2 tablespoon cookie scoop, place a scoop of dough between two layers of parchment paper. 1 tbsp (street taco size) 3 tablespoon/D10 (6- inch)
Using a tortilla press or other flat heavy object, press the dough as thin as you can get it. DO NOT ATTEMPT TO REMOVE THE PARCHMENT!
Transfer the parchment to griddle and cook for approx 30 seconds then flip and cook the other side. The parchment will begin to release from the dough as it cooks. You're going to use the same sheets of parchment multiple times.
Remove the parchment and cook approx 1 min on each side, until golden blisters appear, the tortilla will puff up. Cool on a wire rack before stacking for storage.
IF YOU’RE MAKING CHIPS Remove the tortillas from griddle, cut in to triangles and put on parchment lined baking sheet in the oven or air fryer, 2-3 tortillas at a time. Bake for approximately 11 minutes. just until the edges have started to brown. They will be chewy when removed from the oven, transfer to wire rack, they crisp as they cool. (If they don’t crisp all the way they can be placed back in the “off” oven for a few minutes to dry completely).
