Easy Quinoa Crisps
Learn how to create professional, gluten-free quinoa crisps, a nutrient-dense snack, a low-calorie alternative to parmesan crisps.
Servings 3 portions
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.
- Remove from the oven. To flip, place a second piece of parchment paper over the top. Using oven mitts, quickly flip the entire sheet over.
- Return to the oven and bake the other side for another 10 minutes, lowering the temperature to 350°F (180°C) for this second stage to achieve a perfect golden crisp without burning.
- 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.
Notes
This recipe was born through trial and error, and here is what I learned along the way to ensure your success:
- The Pizza Prototype: Initially, I designed this as a pizza crust. If you bake it slightly less time, it stays pliable enough to be used as a savory crepe. I highly recommend filling it with sautéed onions, mushrooms, and spinach.
- The Sticking Point: My second attempt failed because I forgot to grease the parchment paper. The flavor was incredible, but it was impossible to remove in one piece. Do not skip the oil.
- The Secret to the Crunch: The third time was the charm. The key to the perfect "crisp" is baking it thoroughly on both sides. This ensures the moisture is fully evaporated, leaving you with a light, gluten-free snack that pairs beautifully with hummus or Greek yogurt dips.