These quinoa crisps are delicious sprinkled over a salad in place of croutons. They're also a great substitute for bread crumbs. This is a perfect way to use left-over quinoa! I'm not going to lie, these are a little tricky to get just right, so read the notes below for tips.
1. Heat oven to 350.
2. Season quinoa, adding more to taste if needed.
3. Spread quinoa on a parchment lined cookie sheet or jelly roll pan, making sure to break up any clumps.
4. Cook for 15 minutes, remove from oven and stir.
5. Return to oven for 5 minutes, remove pan from oven, stir and return to oven for 2-3 minutes, watching closely as they go from crisp to burnt quickly.
The light colored quinoa crisps up better than the dark colored. The dark colored tends to be more hard than crispy.
I'll forewarn you that these can go from browned to burnt quickly! It's a little tricky to find the balance with your particular oven and the amount of quinoa you're using. If you don't get them quite done, they won't be completely crispy, but there's a really small window between crispy and burnt, so keep an eye on it. You want them totally dry when you take them out. If you notice they aren't totally dry after they cool, pop them back in for a minute or two.
You can use any amount of left over quinoa that you have. I don't recommend doing more than 1 1/2 cups on a large size cookie sheet or jelly roll pan. The quinoa needs be in a thin layer, otherwise it will not crisp up.
The amount of quinoa that you have on cookie sheet will affect how long it takes to crisp up ie: a half cup will take closer to 20 minutes total and 1 1/2 cups will take closer to 25 minutes or so. I don't recommend doing more than 1 1/2 cups on a large cookie sheet, because they need to be spread thin to crisp up.
If desired, pulse crisps in the blender for a finer consistency when using as bread crumbs.