1.) In a bowl, first combine cassava flour, chia seeds, and salt. Then add extra virgin olive oil, almond milk, and water. Combine until it starts to resemble dough, it should be sticky enough to stay together, but not sticky to where it sticks to your fingers. If it seems to dry add more water and if it too wet add a little more flour.

2.) Divide dough evenly into 6 pieces and form into small balls.

3.) Roll out one ball at a time with a rolling pin in between two pieces of parchment paper sprinkled with a little flour. You may have to reshape into a circle.

4.) Heat a skillet over medium-high heat. Once warm, place flattened dough on a skillet and cook until the top starts to bubble and bottom starts to brown. Flip and cook until the other side starts to brown, should be around 2-3 minutes. Place cooked tortilla between a dampened cloth or paper towels. Repeat until they are all cooked. Use immediately or store in the fridge or the freezer.

5.) If you want to make tortilla chips, preheat oven to 350 degrees Fahrenheit. Cut tortillas into wedges and place them into a bowl. Drizzle with olive oil and sprinkle with salt and pepper to taste. Spread wedges out evenly on a parchment paper lined baking sheet. Cook for 18-20 minutes until chips are golden brown, flipping halfway through.