Quinoa Crisps are a healthy, easy-to-make delicious snack, crunchy salad or yogurt topping, tasty cereal and really anything else you want them to be.
Here's the thing, not everybody enjoys quinoa. (GASP!) I'm hoping to change that for a few folks today.
When you make Quinoa Crisps, you change the grain from soft and a bit bitter, to super crunchy with an earthy, nut-like flavor.
From the time the quinoa finishes cooking in water, to the time it comes out of the oven after baking, it undergoes a major transformation.
I've always liked quinoa, but I must say, making quinoa crispy has made me love it. And it the process is quite simple.
And Quinoa Crisps are healthy to boot! This recipe consists of simply quinoa -- you don't even need oil to crisp it in the oven.
How to Make Crispy Quinoa
- Cook the quinoa as you normally would -- simmering in water until all of the water has been absorbed.
- Then add the quinoa to a parchment-lined baking sheet in a thin layer and let it air dry for about 10 minutes.
- Place the baking sheet in a preheated 375°F oven and bake until slightly golden, about 25 minutes.
(More detailed instructions are below.)
How to Use Them
The possibilities for using quinoa crisps are almost endless . . .
- It's a fabulous snack. Just put it in a bowl and serve!
- You can make it sweet or savory -- skip the salt and pepper and use cinnamon and sugar for a sweet snack.
- Use it as a crunchy quinoa topping for soups, salads, yogurt and ice cream. For yogurt and ice cream, omit the salt and pepper. (When we look for crunchy salad toppings, we're usually thinking about nuts or croutons -- which is why this unexpected ingredient will wow everyone.)
- Quinoa crisps make for a wonderful cereal! Just skip the salt and pepper and serve with milk and fruit.
Recipe Tips
- You can use any color of quinoa you like. White is the most common, followed by black and red quinoa. I love using a mix of them.
- If you're using a dark color quinoa, it will be a bit harder to detect when it's done baking, so just remove a bit from the baking sheet (close to the end of the baking time), let it cool and taste. It should be very crunchy when it's done.
- For a savory version, season to taste with salt and pepper, and/or any other herbs and spices you like.
- For a sweet version, season to taste with sugar or cinnamon and sugar.
How long will they keep?
Quinoa Crisps will keep in a tightly sealed container for about 4 days at room temperature.
I don't recommend refrigerating or freezing, as they will loose their crunch.
I hope you find quinoa crisps as fun and tasty as my family and I do.
More quinoa recipes:
- Vegetable Lemon Quinoa
- Crispy Red Quinoa Burgers
- Tropical Quinoa Salad Bowl with Shrimp
- Black Quinoa Salad with Plum and Avocado
- Spicy Red Quinoa Pesto Bites
Crispy Quinoa Recipe
Ingredients
- 1 cup water
- ½ cup dry quinoa (any color or a mix)
- salt and freshly ground black pepper (optional)
Instructions
- Set the oven and prepare a baking sheet. Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- Cook the quinoa in water. Pour the water and quinoa into a small pot, place it over high heat, and bring to a boil. Reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
- Air dry. Use a spoon to get all of the quinoa out of the pan and onto the parchment-lined baking sheet. Then use a spatula to spread it out in as thin and even a layer as possible. (Don't worry if there are areas where it's sticking together into small clumps.) Set aside to air dry for 10 minutes.
- Bake. Place the baking sheet in the preheated 375°F oven and bake until slightly golden, about 25 minutes. (If you're using red or black quinoa, it will be harder to detect when it's done, so just remove a bit from the baking sheet, let it cool and taste. It should be very crunchy when it's done.)
- Cool and season. Let it cool on the baking sheet and then pour it into a storage container with a lid. Season to taste with salt and pepper. (Here's how.) Store in the container, tightly sealed at room temperature for up to 4 days or so.
Notes
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Chef Mimi
Okay, I’m one of those. I used to use it just because it’s so healthy, but personally it’s not my favorite grain. but wow. I totally love this! I can these crispy quinoa grains on soups and different kinds of salads, well just about everything! I was surprised there’s no oil. Just the oven! Fabulous!
valentina
So happy for a non-quinoa eater that they are intriguing enough to try them. Hope they're a hit. Thanks! 🙂 ~Valentina
Eha Carr
Wow ! Have used quinoa a few times a week for years and tears and (you get the idea!) . . . have never thought to try anything like this ! OK - 'snacks' are not part of my usual vocabulary but this is a great idea I shall most certainly try !!! Definitely savoury for me as a topping for so many things I can think of . . . my Greek yoghurt for one . . .
valentina
Eha, I just finished off our savory supply. 🙂 I hope you love it, and it's fantastic on yogurt! Thanks you. ~Valentina
Liz
This is brilliant!! I adore quinoa and making it into a salty snack sounds fabulous. I'm just worried about how much I could eat in one sitting!!!
valentina
Thanks, Liz. It's healthy, so no worries about eating too much! 😀 ~Valentina
Diane
OMG, Genius! I can't wait to make this and put it on top of some salads. I had it once and totally forget how great it was until I saw your post, and I'm sure once I make it I'll try it on other things too.
valentina
Thanks, Diane. It's perfect for salads! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a fabulous idea! My daughter loves to add cooked and cooled quinoa to her salads. She will love this crunchy idea! I love adding it to yogurt along with fresh fruit. A love a little extra crunch.
valentina
Thank, Kathy. Hope she loves this! 🙂 ~Valentina
2pots2cook
So hooked to cinnamon version; how great to serve as topping !!! Thank you Valentina !
valentina
Thank you, my friend! Enjoy. 🙂 ~Valentina
Cathy
What a wonderful idea. I think I am going to try this in the airfryer.
valentina
Great idea, Cathy! Pls let me know how it turns out. 🙂 ~Valentina
David Scott Allen
I have so much quinoa (I accidentally bought a double box of it thinking I was out, but found a double box at home!) that I need new quinoa recipes to cook! I like how this could be made savory or sweet to use as a topping. Very exciting. Thanks, Valentina! xo
valentina
I usually have too much of everything. 😉 I hope you enjoy this recipe, David. Thanks. ~Valentina
Shelly Green
I’ve been buying these dark Chocolate quinoa crisps at Whole Foods ( similar to rice crispy chocolate bars) and thought”why don’t I just make this at home myself? It sounds so easy! Once you’ve let the quinoa cook down and get crust in the oven on the parchment, all you would have to do is pour a bunch of mini dark chocolate pieces all over the pan on top of the quinoa and put it back in the oven until melted, or melt some dark chocolate in a double boiler/ microwave and pour all over quinoa. You can even lightly salt it. Remove and cool in refrigerator or freezer. Then break into pieces and store in container in fridge. Yum! And much less $ than store bought!
valentina
Hi Shelly. I LOVE this idea and am definitely going to try it. Thank you for sharing! 🙂 ~Valentina
Dawn - Girl Heart Food
I'm definitely a quinoa fan, so I know I have to try this! Love how simple it is and such a great way to use that big bag we have in our pantry! I could munch on it as is, but bet it's such a lovely addition to salad, as you mentioned. Nice crunch factor 😉 !
valentina
Thanks so much, Dawn. Yes, so good on salads. Enjoy and have a great week. 🙂 ~Valentina
Katie
Genius! I needed a replacement for crackers on a fertility and anti-candida diet. These are the jackpot! Made them with everything but the bagel seasoning and will be making again!! Thanks!
valentina
Hi Katie. Thanks so much for writing in, and I'm so happy you liked this recipe. Brilliant idea to add the Everything seasoning. I love that, and will try that soon over here too. Cheers! 🙂 ~Valentina