Learn how to create professional, gluten-free quinoa crisps, a nutrient-dense snack, a low-calorie alternative to parmesan crisps.
Equipment
- Convection oven
Ingredients
- 1 ½ cups cooked quinoa standard 8 oz measuring cup
- ¾ cup water
- 1 tsp onion powder
- 1 tsp dried oregano or your preferred herb blend
- ½ tsp sea salt
- ½ tsp extra virgin olive oil for greasing the surface
Instructions
Rinse the quinoa under running water until the water runs clear and no foam remains.
Boil the quinoa in plenty of water for approximately 15 minutes. Drain well to ensure no excess moisture remains.
Place the cooked quinoa, spices, and water into a high-speed blender or food processor. Blend until you achieve a smooth, pourable batter.
Set your oven to 400°F (200°C).
Line an oven rack or baking sheet with parchment paper or a silicone baking mat (Silpat). Crucial Step: Lightly grease the entire surface with the olive oil using a pastry brush. If the surface is not well-greased, the batter will stick.
Pour the batter onto the prepared surface. Use a spatula or offset palette knife to spread it thinly and evenly, ensuring there are no holes or gaps.
Bake for 10 minutes at 400°F.
Once golden and firm, remove from the oven and allow to cool slightly. The crisp will continue to harden as it cools. Break it into rustic, irregular pieces or cut into clean triangles.
