Have some leftover cooked quinoa? Try the herb quinoa chips, they are crunchy crackers you can serve however you like.
Sometimes you end up cooking too many grains, and maybe your family doesn’t feel like eating them. After making quinoa couscous, quinoa patties, and quinoa soup, you can’t take it anymore.
Here’s an idea: quinoa chips. Try them with hummus; you’ll love it.
You can add whatever you like to quinoa. I added a pinch of oregano, hulled hemp seeds, and also crushed flax seeds, the kind you use in yogurt or Budwig cream.
Here are some other alternative crackers and chips recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Herb Quinoa Chips and Seeds
I had 150 g of cooked quinoa, but of course, use the amount of cooked quinoa you have left over.
- 1 1/4 cups quinoa, cooked
- 1 tbsp hulled hemp seeds
- 1 tbsp flax seeds
- 1 pinch sea salt
Steps for Herb Quinoa Chips and Seeds
Take the cooked and well-dried quinoa and place it in a bowl. Add the hulled hemp seeds, crushed flax seeds, oregano, and a pinch of salt.
Mix everything well and transfer it onto a sheet of non-PFAS parchment paper. Place another sheet on top and use a rolling pin to flatten it well until the dough is very thin.
Transfer to a baking sheet and bake at 356°F (180°C) with fan for 15-20 minutes, depending on the oven, being careful not to burn it. You can also cut the quinoa chips with a pizza cutter before baking.
Remove from the oven, let cool, and serve with satay sauce or hummus.
Tips and Storage
You can naturally add the herbs you prefer, try them with thyme or rosemary. They’re also great with curry, for example. You can also try other well-cooked grains.
If they are well dried, they stay crunchy; otherwise, they become soft, so store them in the fridge.
If they are well dried, they stay crunchy; otherwise, they become soft, so store them in the fridge.
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Article and Photo: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
