How To Make Gluten Free Chips

I have been craving nachos for quite some time. It could just be because as soon as you cannot have something that is when you want it most. I have been gluten free for almost a year with a couple of mishaps, which wreaked havoc on my body. Anyway, I simply could not take it anymore and needed to act fast. Over the weekend a chip was born. Quinoa is a versatile high protein grain. It is the main ingredient for this simple recipe.

A popular way to make the quinoa chip. Begin by toasting plain, uncooked quinoa in a pan. Toast by adding desired amount of quinoa in pan without water and stir to avoid burning. Allow to cool slightly and add quinoa to food processor or blender. Pour in water to get the processing started. You are looking for a consistency similar to a wet flour. Once the quinoa is ready, pour onto a lightly greased sheet tray and spread thin to cover the entire tray. Sprinkle with salt. The size will depend on how much quinoa used. Bake until the edges are pulling up from the sides. Then remove, slice into chip sized chunks and bake once more.

The chips should turn a brown color ( I used tri color quinoa so the color is much darker). Allow the chip to cool and serve with your favorite dip or in my case guacamole without onions.

I also made a spicy Bruschetta using the chips. I added one tomato, a half of a jalapeno pepper and half a cup of fresh cilantro. For the dressing I used one teaspoon of olive oil, a small wedge of fresh lemon juice, and a pinch of salt. I piled the mixture on top of the chips and rebaked only for approximately five minutes.