Baked Pita Chips--or Crackers, or whatever you want to call them! (AIP-style)

 If you're like me, at all, salty-crispy is a HUGE deal.  For a while there, I was eating WAY too many potato chips and such...I'd been diagnosed as low-sodium, so in order to boost that, I got a little silly.  At first I'd only eat potato chips when we went to a restaurant or shop that made their own, fresh--and them I discovered "healthy," organic ones in the health food store.  Oooops.  Hooked!

So now that I'm using the autoimmune protocol, nightshades--as in potatoes, tomatoes, peppers--are right out. I already don't eat wheat or other grains...so what to do?

Enter AIP recipes for just about anything you'd want, including crackers and chips, this one basically--before my changes!--from healingautoimmune.com.

Our biggest problem is staying OUT of them!  They're delicious.  Great with dips, great on their own.  Serious yums.

So..here's my altered version of the recipe for all my salty-crispy-craving friends, suitable for Paleo, Primal, OR autoimmune protocol!


INGREDIENTS

1/2 C. arrowroot flour*

1/2 C. tapioca or cassava flour*

4 T. extra virgin olive oil

5 T. cold water

1 T. or more nutritional yeast (we use Bragg's)---it adds a cheesy flavor

1 t. sea salt

Medium-coarse sea salt for sprinkling on top, if you wish.

Garlic powder, onion powder, chives, herbs are optional and delicious...I used quite a bit of organic garlic powder and maybe a little turmeric for color.

These days I often add crushed chichiaronnes to cut the carb load, plus hemp seeds and poppy seeds.


INSTRUCTIONS

Preheat oven to 400 degrees F. (our toaster oven works just fine.

Mix everything together well with a strong wooden spoon, then finish mixing well with your hands.  It's a bit crumbly, like pie crust.

Put the ball of dough on a sheet of parchment paper and press flat with your hands.  Put another piece on top and roll to about 2 mm thick.

That's THIN, folks, but not too thin.  My second batch were too thick, like 2/8", and they got HARD.  We ate 'em anyway...

Score the dough into cracker-size squares...mine are about an inch.  Poke with a fork a couple of times on each one, sprinkle with medium-coarse sea salt, and slide the parchment paper and all onto a baking sheet and into your oven.

I didn't bother poking the third batch, here.

 Bake 15 - 20 minutes, but check to make sure they don't burn, ovens vary!  You can turn the baking sheet a time or two if your oven has a hot spot.  I like them golden brown like this so I gave them closer to 20 minutes, watching closely.

Remove and cool before breaking apart the crackers...and store in an airtight container to keep them crispy.  A mason jar works fine!

Enjoy with dips, spreads, AIP cheese, or all by their cute, crispy little selves!

In theory, the recipe serves two, but we spread it out over several days...hard as it may be to control ourselves.  I mean, warm, salty, crispy, garlicky...where's that mason jar!?

This is pretty quick and easy...maybe I'll make another batch today, with herbs...

* Arrowroot, tapioca, and cassava flours can all be bought in your favorite health food store or online.