Red quinoa is as healthful and delicious as other quinoa varieties, but with a slightly more fibrous texture. This recipe transforms red quinoa into crunchy, protein-packed chips, perfect for gluten-free snacking.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients
makes 50 chips
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1 1/4 Red Quinoa
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1 Cup Water
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1 Tablespoon Olive Oil
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1/2 Teaspoon Chili Powder
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1/2 Teaspoon Garlic Powder
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1/2 Teaspoon Celery Salt
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
Directions
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Preheat oven to 400°F.
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Place quinoa in a large skillet over medium heat. Toast quinoa until fragrant, about 2 minutes.
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Place 1 cup of quinoa and spices in a blender with a small splash of water and begin blending. Gradually add the rest of the water until a thick batter forms.
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Lightly brush a rimmed baking sheet with olive oil. Pour batter onto sheet. Spread batter out to 1/8-inch thick with a rubber spatula and sprinkle remaining quinoa over top. Cook for 5 to 10 minutes until edges of the dough are browned.
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Take dough out of the oven and allow to cool. Once cool enough to handle, cut dough into desired shapes. Place dough back onto baking sheet and return to the oven for another 5 to 10 minutes until chips are browned.