“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 7 reviews
"Buttery" Baked Pita Crisps (AIP, Paleo, Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Ingredients
  • 1 c arrowroot flour
  • ¼ tsp baking soda
  • ¼ c coconut oil, melted
  • 5 tbsp. cold filtered water
  • sea salt
Instructions
  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 52 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. 🙂

    • McBmom98070 at 6:16 pm

      I substituted olive oil for the coconut oil (I also can’t tolerate coconut). They came out great.

      They did not form a mass that I could need. They were oily before baking. I placed the dough between parchment papers and used my hand to smooth them out. I smoothed then thinner….maybe 1/16 in. Baked in a sheet instead of cutting. Took about `5 mins. They came out thin and crispy. The outside edge was done before the middle (hence why cutting would work better, but I wanted to make them less time consuming to make). I broke off the edges and re-baked the middle for 5 mins.

      WONDERFUL!!!!!!

      Next time will try smoothing them to a 1/8 in and cutting them before. (not sure they will keep a cut. The dough seemed like it would fill in a cut).

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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 ?

  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! 🙂

    • Vicki at 7:35 pm

      I am scrolling through the comments just to see if anyone said what you did, Karin. That has happened to my crackers more often than they have been normal. It looks like a science experiment in the bowl, as the gooey starch sits on the bottom and the oily liquid floats on top. The mass seems semi-solid while trying to spoon it up, but (because I just won’t hardly waste ANYTHING, I always bake them anyway) when I spoon the goo onto the parchment covered baking sheet, it spreads out like thick water. I’ve found that as long as I keep them thin and the puddles small, I can still bake and eat them and I actually love the flavor.

      I think there are 2 things at play here. One, I did use tapioca because that’s what I had. (I tried later with arrowroot and they worked better, but I found them powdery and decided I liked my “failed” ones better.) Also, the times that the recipe has worked, I didn’t completely incorporate the oil into the flour before I added the water. And the times it turned out weird, I did completely incorporate until there were coarse crumbs like you would if making old fashioned biscuits. SO I hope this information helps other people.

      Despite my complications, I LOVE this recipe and make it quite frequently. I have added herbs or black pepper to the crackers for a flavor variation. Also, while I’m blabbing on and on, let me say, Martine, how much I ADORE your recipes. You are so creative and make my life on AIP much more bearable and full of wonderful flavors.

      • Martine Partridge Author at 9:15 pm

        Wow! Great to hear that you’ve done so much experimenting with this recipe, Vicki. I would definitely recommend staying away from tapioca starch for this recipe. I know a lot of people claim tapioca starch/powder is interchangeable with arrowroot, but I find that to be the case only when the amounts are small (like around a couple tablespoons or less).

  10. Ardi at 12:54 am

    I’m really interested in this as an AIP snack, but thought it could also work for Sacrament wafer. I had a problem with the recipe as well, but it was probably operator error. The main problem was too much oil. I thought I measured correctly, but I measured when the coconut oil was solid. The result was dough swimming in oil! I tried to roll it out anyway, (and the parchment was a good way to do that) and was able to achieve the desired thickness. However, I could not slice it, probably because of all the oil. So, since it was late, I just baked it as two rounds. One burned and the other (right next to it on the cookie sheet) was fine. After cooling I was able break it into pieces, but they were so hard to chew! I will try again, but am interested in any other thoughts you may have. My ingredients were fresh.

  11. Nina at 3:16 pm

    I just made these and the baking soda taste was overwheling and bitter. Why is there baking soda in the recipe if no acid to interact with? I was careful to measure 1/4 teaspoon, but they had to be thrown away from the baking soda taste.

    • Martine Partridge Author at 7:08 pm

      Hi, Nina. After several test runs and iterations of this recipe, I settled on including the baking soda because it rendered more “crunch” and was more like a homemade soda cracker (many recipes for soda crackers, by the way, do not include any acid) which is what I was looking for. I’m sorry to hear that these were not to your liking, which is atypical, because this is one of Eat Heal Thrive’s more popular recipes. Good thing that there are loads of grain-free/gluten-free/dairy-free recipes floating around out there on the world wide web. I’m sure you’ll find one to your liking. 🙂

  12. Jill at 2:14 am

    I wonder if this could work as a crunchy pizza crust – hmmmmmmm going to try it, will let you know how it came out :):) Thank you for posting this amazing looking recipe!!!

  13. Janys at 2:34 am

    I can’t eat arrowroot or any of the other flours mentioned but I can tolerate tiger root flour and a little coconut flour. Could I use half coconut and half tiger root flour?

  14. Peggy at 3:36 pm

    These were just amazing. I didn’t have any of the problems that the others did. I actually left mine in closer to 25 and they came out much more brown than those pictured…but they tasted like a buttery pretzel and I love them! lol I did roll them very thin…a few I rolled thicker and they weren’t as brown, but either way, they tasted amazing. Thanks so much for sharing this recipe! I’m on AIP and coconut flour hasn’t been too nice to me…it’s very hard to find good stuff that doesn’t use coconut flour! And since I’m told that coconut flour doesn’t really have a sub, it has been quite depressing. I am definitely going to make these often!

  15. Betul at 7:00 pm

    I am usually disgusted by how my Paleo/AIP baked goods turn out, but these are AMAZING. I had to come back to the page and thank you. THANK YOU! 🙂

    • Martine Partridge Author at 4:14 pm

      Hi, Janys. I’ve not tried this recipe with any substitutions, so I don’t have any suggestions for you. One reader tried cassava (which is also starchy and I’m assuming not appropriate for your needs), but she mentioned that she wasn’t able to get a crunchy texture with it.

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