Cassava Lavosh Crackers

There are times when you just NEED to nosh.  You forage in the pantry, but all you find are sweet potato chips (that maybe you’re tired of), and tortilla chips (that give you a belly ache).  To you, my friends, I offer a way out.  Make your own crackers!

I must caution you, though.  These are addictive.  While the AIP doesn’t restrict calories, they still exist.  My daughter and I once finished off a batch of these in about five minutes.  😬  I think I was just so happy to have an actual cracker to eat that I forgot to stop!

If you feel you can trust yourself with these, here is the recipe:

 

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Cassava Lavosh Crackers              By www.wendisaipkitchen.com

  • 1/2 C. cassava flour (I prefer Otto’s)
  • 1/2 t. sea salt
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1/4 t. onion powder
  • 1/4 t. garlic powder
  • 2 T. + 1 T. extra virgin olive oil
  • 6 T. warm, filtered water
  • Extra sea salt for sprinkling
  1. Preheat oven to 350 degrees.  In a large bowl, whisk flour, salt, basil, oregano, onion powder and garlic powder.
  2. Add 2 T. EVOO and the water.  Mix with a fork.  You should have a workable dough.
  3. Divide dough in half.  Make two patties.
  4. One at a time, roll the patties between two pieces of parchment paper to 1/8” thick (no thicker!).  Don’t worry if they crack a bit.
  5. Place the two sheets on a silicone-, or parchment-lined baking tray.  Brush with EVOO, and sprinkle with salt.
  6. Bake for 25 minutes, or until they are golden brown and breakable.
  7. Let cool, and break into pieces.
  8. Try very hard not to eat all of them at once.  😋

 

 

 

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27 Comments

  1. These are absolutely delicious!!! Thank you so much for the recipe 🙂 I wonder though if the amount of cassava flour was a typo as I had to add quite a bit more to get a dough rather than pancake consistency.

    • If you can add this to my comment…I also did not have Otto’s cassava but a no-name brand purchased through a health food store.

      • Hi! 👋 I am puzzled. Maybe it’s the flour you were using? I did go back and check my hand-written recipe, and it’s the same as on the blog. Another follower made them, posted photos, and didn’t mention any difficulty. I’ll have to make them again and get back to you! And if you try them with Otto’s let me know how they turn out! 🙂

      • Sara, I wanted to follow up with you. I made these again with the recipe listed, and had no problems. If you try these again, please let me know how they turn out. Also, if you haven’t already tried Otto’s, their cassava flour really is the best! I hope you’re having a great day! – Wendi

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  5. Hello. I just made these cracker and they are delicious. I too used a different brand and had to double my cassava. I looked up Otto’s. Their ‘s is 32g per 1/4 cup, while mine was 28g per 1/4 cup. That’s probably where the discrepancy comes in. I’ll try otto’ s next time. These are so great. I cannot wait to have them tomorrow with my snack.

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  7. I really want to make these crackers, but I don’t have any parchment paper, will tin foil work?

  8. David Setterberg

    I made one batch and they were so good that I made a second batch. I used otto’s flour and it was perfect.

  9. Carol Sayles Kriofsky

    What is EVOO???

  10. These are my absolute favorite!! For a different flavor I replaced the Basil and Oregano with 1 T Nutritional Yeast. I usually make a batch of each to share.

  11. Hi ! Just wanted to say add my thanks for posting that delicious recipe !! I used a different flour and again had to add a lot more water but they are GOOD !!!! So nice to have a real “snack food” on the AIP !
    Claire

  12. Yippee! I found commercial cassava chips at the store and baby are they ever expensive! I am looking forward to making my own…and yippee again… In a 350° oven (lots of cracker recipes call for a hotter oven). Wonder if these would work in my Nuwave oven?
    Thank you!!!🤗🤗🤗

  13. Angela Dalton

    Can you please provide nutrition information for these crackers? Thank you.

  14. These crackers are so good!! Thanks for the recipe. Sometimes nothing beats crunchy!!you

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