Crispy Quinoa Recipe

Top view of a brown-rimmed bowl filled iwth crisped quinoa.

5 from 7 votes

Crispy Quinoa (Quinoa Crisps) is a healthy, easy-to-make, plant-based snack, crunchy topping, tasty cereal, and really anything else you want it to be. Made without oil, it's essentially one ingredient, and you can change it up with all sorts of flavors.

*Makes about 1 cup

Prep Time15

Cook Time35

Cooling Time10

Total Time1

Course: Snack, Condiments

Cuisine: American

Keyword: light and healthy recipes, unique salad toppings

Servings: as a topping

Calories: 56kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 cup water
½ cup dry quinoa (any color or a mix)

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. Add 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. Pour the quinoa 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.
Roast. Place the baking sheet in the preheated 375°F oven and bake until golden, about 35 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. Let it cool on the sheet pan and then pour it into a storage container with a lid. Store in the tightly sealed container at room temperature for up to 24 hours.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition