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How to make your own quinoa chips

Updated February 21, 2017

Quinoa is a seed that is used as a grain substitute because of its grain-like qualities. Quinoa can be used in a variety of dishes including stews, soups, desserts and main dishes. Quinoa ranges in colour from ivory to brown to red. This healthy "grain" is high in protein, calcium, iron and vitamins. Quinoa is also a gluten-free, vegan-friendly alternative. If you enjoy tortilla chips, try out this delicious, nutritional quinoa snack.

Mix the quinoa flour and sea salt together, adding the lukewarm water progressively.

Gather the dough into a ball and knead it until it loses its stickiness. If the dough remains sticky, add a little more flour.

Leave the dough to rest for one hour. Cover it with a towel.

Heat a skillet on medium heat and add a few drops of olive oil.

Place cling film on a counter. Dust the plastic and rolling pin with quinoa flour.

Pinch off some of the dough and place it in the middle of the cling film. Cover it with another piece of cling film. Using your rolling pin, roll out the dough to about 4 to 5 inches in diameter. The tortilla should be around an eighth inch thick.

Cook the tortilla on a heated skillet for 30 seconds. Turn over and heat the other side for another 30 seconds. The tortilla should rise and be golden in colour.

Remove the quinoa tortilla from the skillet and let cool.

Cut the quinoa tortillas into bite-sized wedges.

Bake them in the oven at 180 degrees Celsius (350 degrees Fahrenheit) until crispy. Or you can refry them for a few minutes in oil until crispy. Let the chips cool down before enjoying with fresh salsa.

Tip

Consider investing in a tortilla press, which makes rolling out quinoa dough quick and easy. You can use quinoa tortillas for burritos, enchiladas, quesadillas and other Mexican dishes. Quinoa chips also make a delicious garnish for soups and salads.

Things You'll Need

  • 128 grams (1 to 1/2 cups) quinoa flour
  • 1/4 tsp sea salt
  • 180 to 235 ml (3/4 to 1 cup) of lukewarm water
  • Olive oil
  • Towel
  • Cling film
  • Rolling pin
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About the Author

June Lee has been writing professionally since 1999. Her areas of expertise include education, art, fashion and travel. She holds a B.A. in English and has been writing online professionally since August 2010.