“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
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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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.