“Buttery” Baked Pita Crisps (AIP, Paleo, Vegan)

“Buttery” Baked Pita Crisps (AIP, Paleo, Vegan)

Alchemy, my friends – that’s what we have here. This recipe is the powerful transmutation of five standard, staple ingredients into something positively and completely…buttery!

This gal hasn’t been able to go near dairy in quite some time, so you can well imagine how pleased I was when this recipe for “Buttery” Baked Pita Crisps rendered the familiar and comforting flavour of butter. (Yep, a whole lot of squee-ing went down in the test kitchen that day.)

Image BThese crisps are great with guacamole or pâté. But they are also absolutely perfect crumbled into this Fattoush Salad.

And these “Buttery” Baked Pita Crisps freeze exceptionally well. So if you’re like me, and you can’t go too-too crazy with starchy foods, you can make a batch, leave some out, and then freeze the rest for another day.

In the meantime, though, summon your inner alchemist. Whip out these seemingly mundane ingredients and watch them transform into something on which your palate can groove.

5.0 from 3 reviews
"Buttery" Baked Pita Crisps (AIP, Paleo, Vegan)
Prep time
Cook time
Total time
Recipe type: Snacks
  • 1 c arrowroot flour
  • ¼ tsp baking soda
  • ¼ c coconut oil, melted
  • 5 tbsp. cold filtered water
  • sea salt
  1. Preheat oven to 400 degrees. Set aside a large baking sheet.
  2. In a medium bowl combine the arrowroot flour and baking soda. Add oil and mix. Add water and continue to mix until combined.
  3. Knead a few times in the bowl.
  4. Divide the dough into 2-3 balls by pressing the dough together. Dough will be slightly oily (no need to worry about that).
  5. Roll each ball between two sheets of parchment paper until ⅛ inch thick. Using a pizza cutter, cut into squares or triangles. Remove excess dough back to the bowl.
  6. Transfer the parchment sheet with the cut-out dough to the baking sheet. Cut off the excess parchment to make room for the other pieces yet to be rolled-out, cut, and transferred. I don't recommend trying to lift the cut-out dough off the parchment at this point, as that can become too cumbersome.
  7. Proceed with the balance of the dough in the same way until there is none left.
  8. Sprinkle with sea salt and bake for 20-25 minutes, until light golden brown.
  9. Remove from the oven and allow to cool.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 28 comments for this article
  1. Melissa at 12:26 pm

    THESE ARE AMAZING. too amazing actually, as I have somehow eaten them all in 12 hours. How long do they stay good for if you do not gorge yourself on them?

    • Martine Partridge Author at 6:10 pm

      Thanks for letting me know how much you are enjoying this recipe, Melissa. 🙂 I know what you mean, though — totally addicting, which is why when I make a batch, I throw a good half of them in the freezer; otherwise, I too gorge. Haha! I would say you are absolutely fine keeping them in an air-tight container for a good 5-7 days, if you choose not to freeze them. Or eat them. ALL. 😉

    • Sheila at 10:29 pm

      Thank you so much for this recipe! These are delicious! Actually all the recipes we have tried from your blog are! So happy to have found you!

    • Martine Partridge Author at 3:12 am

      Hi, Lina. Although I haven’t tried it, I can’t see why the olive oil wouldn’t work. There’s something about this blend of ingredients that renders a “buttery” flavour, and I don’t know if that would pan out the same with EVOO. Please let me know how it goes if you decide to experiment. 🙂

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  3. Punica at 1:53 pm

    Thanks for this recipe! I’ve tried other crackers and AIP bread-stuff but can’t handle coconut flour and seem to react to tapioca flour. After I cooked these yesterday it was the first time I’d eaten anything deliciously cracker-like in a year. Oh my.

    Problem is, I went a bit bonkers and ended up eating the whole pile of crackers. Ha ha, I now remember that too much starch in one sitting equals a night of heartburn for me. Next time I’ll freeze some and enjoy them later.

    • Martine Partridge Author at 4:10 pm

      Hi, Punica. So glad you enjoyed these Buttery Pita Crisps — they are definitely one of my faves, but, like you, I need to go easy on starch, so whenever I make a batch, I freeze a good portion of them and enjoy them later and occasionally. 😉

  4. Naïk at 9:19 am

    They are delicious! Thank you for sharing, I was looking for a snack that was paleo aip and low fodmap. I’ve put some herbs (oregano) in it for additional flavour.

  5. Manon at 6:43 pm

    Hey Martine! ☺
    You know I don’t have all ingredients… Would you recommend to use cassave flour or tapioca starch instead of arrowroot flour? Or maybe I just shouldn’t make these?

    Thanks 😘

    • Martine Partridge Author at 9:45 pm

      Hi, Manon. 🙂 I would say try with the cassava flour but not the tapioca starch. I think the cassava could render good results, but I fear the tapioca starch would just be too glue-y. Let me know how it goes if you decide to experiment! 🙂

  6. Julie at 4:01 pm

    Oh my goodness! I feel somewhat normal again! I haven’t had crackers of any kind in over six months, and veggie chips just don’t cut it like good ‘ol crackers do. So, I was super excited when these turned out like a champ! Sturdy enough for guacamole and super crunchy. I almost gave up half way thru the recipe though. I only had enough arrowroot on hand to make half a batch. I divided all the ingredients, until it came to the water. I dumped in the full amount! Instead of tossing it, I figured I’d add in the other half of the ingredients substituting the arrowroot with coconut flour. It worked! Super yummy… 😊

  7. lisa at 5:26 pm

    Wow, I am SO glad I found your site! If I wanted to make a large batch ahead of time for a party, how would you recommend freezing and reheating? Do you freeze them before you cook and just thaw over night? Or can you actually freeze after baking and re-bake?

    • Martine Partridge Author at 6:42 pm

      Hi, Lisa. Thanks for stopping by the blog! 🙂 I bake these crisps, and then freeze. When it comes time to eat them, I take them out of the freezer and let them sit at room temperature for about 30 minutes. They do not require re-baking at that point. Enjoy! 🙂

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  9. Karin at 2:28 am

    I followed the recipe exactly as written, but my crisps had a really strange consistency. It was like they were stale and I felt like I was going to break a tooth trying to bite into them. Sadly they were nowhere near “crispy” and I had to toss them out. My ingredients were fresh, so I’m not sure what happened. Has anyone else had this issue…any suggestions/recommendations?

    • Martine Partridge Author at 3:32 pm

      Hi, Karin. Sorry to hear this, and your experience is not typical, as I’ve had only good feedback on this recipe via social media as well as above in the thread of comments. Sorry that I don’t have much to add! 🙂

    • Josée at 8:26 pm

      It happens to me also and I realized that it wasn’t enough cook. I did the recipe again and it was very good when it was enough cook! 🙂

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