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quinoa crisps in small white dish

Quinoa Crisps Recipe

Valentina K. Wein
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.
*Makes about 1½ cups
5 from 5 votes
Prep Time 2 mins
Cook Time 40 mins
Cooling Time 10 mins
Total Time 52 mins
Course Snack, Condiments, Sauces, Dressings and Vinaigrettes
Cuisine American
Servings 8
Calories 42 kcal


  • 1 cup water
  • ½ cup dry quinoa (any color or a mix)
  • salt and freshly ground black pepper (optional)


  • 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.


Calorie count is only an estimate.
Keywords light and healthy recipes, unique salad toppings
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