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:



Cassava Lavosh Crackers              By

  • 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.  😋




We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.


  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

  2. Pingback: Healthy, Auto-immune Paleo Crunchy Crackers! – Functional Health Foundations

  3. Pingback: AIP Cream of Mushroom Soup – Wendi's AIP Kitchen

  4. Pingback: Supah Guac – Wendi's AIP Kitchen

  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.

  6. Pingback: 5 AIP Flours - Wendi's AIP Kitchen

  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.

    • Yay! I’m glad you enjoy them! 😀

    • I’m thinking of making these and them in the mail to someone. Do you think they would last a few days in the mail? Thanks!

      • Hi, Kathleen! I wish I had a solid answer for you, but I have not tried it yet. I *think* if you put them in an air-tight container like a ziploc bag it would work. Of course, I don’t want to tell you for sure, since I haven’t done it myself. If you do try it, please let me know how it went! Thanks for writing! 🙂

  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 !

  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

  15. Pingback: Broccoli "Cheese" Soup - Wendi's AIP Kitchen

  16. Pingback: AIP Smoked Oyster Dip | Bon Aippetit

  17. Are you saying that you bake the crackers between the two layers of parchment? Or that you roll the dough between the layers and then place the dough on a silicone sheet or on one of the parchment layers to bake?

    • Ah. I see how that could be confusing. OK, so you roll one patty at a time between two sheets of parchment. Remove the top layer of parchment. Here’s what I do at this point: I flip it over on my hand so that I can remove the second sheet of parchment. I flip down that patty on the lined cooking sheet. I repeat this process with the other patty so that I have two patties on the cooking sheet. Brush, salt, bake. I suppose one could remove the top layer of parchment, then just bake it on THAT. It would take two batches, but maybe that would work better(?). Hmmm… I’m going to have to experiment with that. Thanks for the question! If you come up with a more efficient way to do this, please let me know so I can do it, too! 😄

  18. Any chance I can make these with Tapioca starch instead of the flour? Thanks!

    • Hi! I haven’t tried it with tapioca flour, but my suspicion is that it would not work the same. Though the two flours come from the same plant, the consistency is very different. Tapioca flour is so light that I fear it would just fall apart. Of course, this is all just a guess. You could try it with a half recipe to see how it behaves. If you do, please let me know the result!

  19. Robert Taylor

    Great Recipe!

    I’m just making our second batch. We’re doing AIP, and both my wife and I really missed some crackers to have with pate (home-made chicken liver) or dip.

    Here in Australia, I found the Cassava flour we have available locally needed 1 cup with this recipe. Apart from that it turned out really well, thank you!

    I didn’t bother rolling between paper. I have a silicon BBQ mat, which I cut to fit perfectly on a heavy duty baking tray.

    I smooshed the dough out into an elongated lump directly on the silicon mat, and used a small wooden rolling pin to roll it out until nice and thin. You just need to roll gently so it doesn’t lift the dough up once it starts to get thin.


    Our gratitude from Down Under!

    Rob and Fi

    • Hello, Rob and Fi! Thank you for the kind words! Yeah, cassava flour and other AIP baking ingredients are super fussy. They behave differently in different climates, etc. Thanks for the hints on how to work this recipe down under! <3

  20. These were delicious! I used my mini cookie scooper and placed the little dough ball between parchment paper sheets and pressed it with my tortilla press. I was able to achieve perfect, crunchy round crackers. My whole family loved them. ❤️ Thanks for the recipe!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.