Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I've been trying to get away from buying anything I don't have to from the grocery store. I have been baking honey whole wheat oat bread for some time now, I make our whole wheat tortillas myself, and I even have a variety of homemade flavored crackers and granola that I cycle through for our family. We grow our own spinach, kale, herbs for spices, tomatoes, carrots, pumpkins, and even strawberries. But we've still been buying chips. I know, it seems crazy.
I've been on a mission for the last six months to perfect some homemade chip recipes. Crackers are great for topping with cheese slices, eating with peanut butter, or even making little sandwiches out of. Chips, on the other hand, have a more neutral flavor and can be used for nachos, dips, salsa, soups, and chilis. They are thinner and crispier than crackers, but they have to be able to withstand the pressure of carrying dense spinach dip or chili to your mouth. It's been a journey.
All of my hard work and testing have paid off with this recipe, and I now make these chia and quinoa chips for my family every week. I'm also working on some whole wheat and corn varieties for my husband, but I'm loving the alternative grains. My inspiration came from the organic Late July brand chips from Sprouts. I wasn't able to find a recipe for anything like them online, so I had to figure one out myself. I think it turned out pretty well.
For all of my crackers, I make a dough in my food processor, dump it out on the counter, and roll it out. I then cut it into pieces, season each cracker, and bake them at a high temperature for a short amount of time. That process didn't work for these chips. First, I had to make my quinoa into a flour. Next, I made a pancake-type batter and spread it out in circles on my cookie sheets using the back of a spoon. I first tried cooking them at higher temperatures for shorter amounts of time, but I soon realized that these babies needed to go low and slow. Eventually, I settled on baking them at a 300 degree F temperature for 30 minutes—that made them just right.
Here is my full recipe.
|Prep time||Cook time||Ready in||Yields|
Almost 50 chips
- 3/4 cup quinoa
- 1/2 cup whole wheat flour
- 1/8 cup chia seeds
- 4 tablespoons olive oil
- 1/2 teaspoon pink Himalayan salt, for batter
- 1 teaspoon pink Himalayan salt, for dusting
- about 1 cup water
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- Preheat your oven to 300 degrees F and line two cookie sheets with parchment paper.
- In a high powered food processor, blender, or coffee grinder, grind your quinoa until it becomes a powder. We need quinoa flour for this recipe, but it's much cheaper to make it yourself.
- Pour this into your food processor and add your whole wheat flour and salt.
- Start it up and get everything mixed.
- While running, add your olive oil, one tablespoon at a time.
- Then start adding in your water slowly. You want a pancake batter consistency; liquid but thicker.
- Finally, add in your chia seeds. We just want them mixed in, not pulverized.
- One half tablespoon at a time, spoon out your chip batter, and make a circle with it using the back of your spoon. You want it smoothed evenly, but pretty thin. Remember, these are chips, not crackers.
- Don't fear making other shapes with your batter. No one will care what they look like in the end but you.
- Finally, dust your chips with pink Himalayan salt and any other flavoring you might want. We like garlic powder.
- When both of your cookie sheets are done and your oven is heated, pop the chips into the oven.
- Bake for about 30 minutes, until they are evenly brown. You don't want any uncooked or lighter portions. Enjoy!
My husband was never a fan of the Late July chia and quinoa variety, but he seems to really enjoy this version. I know my toddler does because he keeps bringing me the empty tub of chips asking for more. They go very quickly in this house.
We have even tried these with our toughest soups and stews. I can't say they are the sturdiest, but that just means you have the load your chip rather than scooping, like my husband did, or take a bite of soup and then a bite of chip, like I did. With salsa and thinner dips, they worked great for dipping and scooping.
Maybe you'd like to try these with some salsa or some yummy spinach dip! Here's the recipe for my yummy homemade whole wheat rosemary and olive oil crackers! There's no sense in me talking them up and then not giving you the recipe for them. I am always trying new recipes and coming up with easier, more efficient ways to do everything around the house. So you can expect some more chip and cracker recipes coming your way. It's not that the original recipes aren't good anymore, it's just that I get more experienced and challenge myself to find better ways all the time.
I challenge you to do the same. There are some fantastic grains out there that you can try using these same basic recipes. To get a buckwheat flour, millet, lentil, amaranth, corn, or whatever, just try buying the basic ingredient in the bulk bins or growing it in your own garden for cheap then grind them yourself in your food processor, blender, coffee grinder, or with an old-fashioned mortar and pestle to get get great varieties of flours for less than the store-bought versions. Try out some different seeds, some different ingredients, and even some different spices to see what you come up with.
And if you stumble upon something fantastic while you're being creative, shoot me a message and let me try them, too! Good luck!
© 2018 Victoria Van Ness