Carefully peel off the plastic bags. Cut each pressed tortilla into 12 triangles (akin to slicing a pizza). If you don't have a dough hook or similar tool for your mixer, you may need to mix the dough by hand in the end. Copyright © 2020 Leaf Group Ltd., all rights reserved. Serve with a side of tortillas chips, sour cream and cheese and enjoy. Privacy Policy. If the tortilla really sticks to the plastic, the dough is too wet. In addition to writing cooking articles for various publications, she currently works in the restaurant industry as a food and beverage trainer. Start to Finish: 25 to 30 minutesServings: 4to 6Difficulty: Beginner. There are many flavor options for quinoa chips, just as there are with regular chips. We use cookies on this website to ensure that we give everyone the best experience.Read our Privacy Policy. Save the remaining five servings of enchilada quinoa in an air-tight container and store in the fridge, for up to … The Best Quinoa Chips Recipes on Yummly | Homemade Quinoa Chips, Baked Zucchini Chips, Easy Baked Collard Chips 4 Tbsp of batter to the middle of your pan and immediately swirl your pan around to let the batter spread out evenly into a larger tortilla In a large mixing bowl, combine the masa harina and salt; mix well. I found a recipe for quinoa tortillas at the bakerette.com that has your exact ingredients. Try them with standards like salsa, guacamole, or a ranch tip, or mix it up and create your own dip using sour cream or Greek yogurt and various spices. Allow the cut and baked bean chips … Sugar and cinnamon can make a sweet quinoa chip. Bake the chips for 20 minutes at 150°F (300°F) for conventional ovens or at 130°C (265°F) for fan ovens. Take the chips out of the oven, allow to cool and serve. // Leaf Group Lifestyle. Add vegetable oil to an oil sprayer and spritz both the baking sheet and the quinoa circles. Dust the tortilla chips lightly with sea salt if desired. Use the scissors to cut the circles into triangles and sprinkle them with the rest of the sea salt. (The dough should be firm, but not dry or sticky. In a high powered food processor, blender, or coffee grinder, grind your quinoa until it becomes a powder. Melissa Hamilton began writing professionally in 2007. Shape the Quinoa Chips Roll medium-sized balls of dough -- about 2 to 2 1/2 inches -- into flat circles. Roll medium-sized balls of dough -- about 2 to 2 1/2 inches -- into flat circles. She has enjoyed cooking creatively in the kitchen from a young age. Bake the quinoa circles for seven minutes, then remove them from the oven. The quinoa chips will need to cook slightly in circles before being cut into chips. Add additional hot water if needed.) Open the press and sandwich a semi-flattened dough ball between two sturdy plastic bags. With a sharp knife cut the dough to form the typical tortilla chips triangles (1). Place 1 dough ball between sheets of wax paper and press firmly to flatten to a uniform thinness. Homemade chips can be flavored with a number of spice combinations, leaving you with plenty of opportunities to experiment with your own quinoa chips. 2) Add the oil and water to the flour and blend until runny consistency. We need quinoa flour for this recipe, but it's much cheaper to make it yourself. Deep-fry a batch of tortilla chips in 350°F peanut oil until golden brown. Quinoa chips -- made simply from quinoa flour, water and a little salt -- are a scrumptious and healthy alternative to corn or potato chips. To make a dough, slowly pour the hot water into the masa/quinoa mixture while mixing well. Pour this into your food processor and add your whole wheat flour and salt. With a sharp knife cut the dough to form the typical tortilla chips triangles (1). Recipe Yield: 324 chips (18 chips per serving). InHarvest® is a registered trademark. Bake the chips for 20 minutes at 150°F (300°F) for conventional ovens or at 130°C (265°F) for fan ovens.