Homemade Quinoa Chips
Making your own homemade quinoa chips is not as difficult as you think, basically just add all your ingredients into the bowl of the food processor, blend that up and then drizzle in cold water until you create dough.
Once the dough is formed, you just roll it out on some parchment; bake it at a super high temperature and then it cool for a few hours so it gets mega crispy, break it into rough pieces, toss them in a bowl and serve them with your
- 1 cup quinoa flour
- ½ cup brown rice flour
- 2 teaspoons psyllium husk powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon cracked pepper
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh basil leaves
- 3 tablespoons Hummus of your choice
- ¼ cup + 2 – 3 tablespoons cold water
- Preheat the oven to 400ºF. Adding quinoa flour, brown rice flour, psyllium, garlic, salt, pepper, pine nuts, basil, hummus and oil to a food processor. Pulse until evenly distributed.
- Add the water, starting with ¼ cup and adding 1 tablespoon at a time after, and pulse until a dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
- Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You’ll probably need to sprinkle the dough with a little flour so that it doesn’t stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
- Bake the crackers for 7 – 10 minutes per side, watching closely so they don’t burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 – 2 hours so they get super crispy.
- Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads