Got a crowd coming over for the big game or just craving something crispy and crunchy to snack on?
Skip the processed store-bought chips with unpronounceable additives and make these delicious pretzel chips from the FIXATE Vol. 2 Cookbook instead.
Serve these chips with homemade guacamole and for a sure-fire winning combination.
Skip the greasy store-bought chips with unpronounceable additives and make these healthy, delicious pretzel chips instead!
- 1 cup cooked brown rice
- 1 cup cooked quinoa
- 1 Tbsp. water
- 1 Tbsp. reduced-sodium tamari soy sauce
- ½ tsp. coarse sea salt (or Himalayan salt)
- Parchment paper
- Nonstick cooking spray
Preheat oven to 350° F.
Lightly coat two 16 x 12-inch pieces of parchment paper with spray. Set aside.
Place rice, quinoa, water, and soy sauce in food processor; process until mixture forms a smooth paste.
Place rice mixture on the spray-coated side of one piece of parchment paper. Top with second piece of parchment paper, spray-coated side down. Roll parchment paper with rolling pin until rice mixture is very thin and has evenly spread to the edges of the parchment paper.
Place parchment paper onto large baking sheet. Remove top piece of parchment paper and discard.
Sprinkle rice mixture with water. Bake for 30 to 35 minutes, rotating pan after 15 minutes, or until brown and crisp.
Cool and then break into pieces.
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