Name: Gluten Free Cheddar Quinoa Crisps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Cooked Quinoa (cooled); 1 cup Grated Cheddar Cheese; 1 large Egg; 1/4 tsp Garlic Powder; 1/4 tsp Onion Powder

These gluten free cheddar quinoa crisps are one of my favorite snacks to make. They’re crunchy, cheesy, and so easy to put together.

You only need a handful of simple ingredients, and most of them are probably already in your kitchen. The base is cooked quinoa mixed with cheddar cheese, and the result is a crispy little bite that’s hard to stop eating.

What I love about this recipe is that it’s naturally gluten free. No special flour or substitutes needed – quinoa does all the work here.

They’re great as a snack on their own, or you can serve them alongside a soup or salad. Either way, they tend to disappear fast.

Let me show you how to make them.

Why You’ll Love This Recipe

Great Replacement for Store-Bought Crackers – If you miss regular cheese crackers since going gluten free, these cheddar quinoa crisps are the homemade answer you’ve been looking for. They give you that same salty, cheesy, crunchy experience.

High in Protein – Between the quinoa, cheddar cheese, and egg, these little crisps pack a solid protein punch. They’ll actually keep you satisfied between meals instead of leaving you hungry ten minutes later like most snacks do.

Super Budget Friendly – Quinoa and cheddar cheese are affordable staples, and you only need a small amount of each to make a full batch. This recipe costs a fraction of what you’d spend on gluten free crackers at the store.

Easy to Customize – Love a little heat? Add some cayenne pepper. Want an Italian twist? Toss in some dried oregano. The base recipe is so simple that you can easily switch up the seasonings to match whatever flavor you’re craving.

Ingredients

1 cup Cooked Quinoa (cooled)
1 cup Grated Cheddar Cheese
1 large Egg
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

How to Make

Step 1

Preheat the oven to 400F and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix the cooked quinoa, grated cheddar cheese, egg, garlic powder, and onion powder until well combined.

Step 3

Scoop tablespoon sized mounds of the mixture onto the baking sheet.

Step 4

Use the back of a spoon or your fingers to flatten each mound into a very thin circle.

Step 5

Bake for 12 to 15 minutes until the edges are dark golden brown and crispy.

Step 6

Remove from the oven and let the crisps cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Helpful Tips

Make Sure Your Quinoa Is Fully Cooled

Before you mix everything together, your cooked quinoa needs to be completely cooled down. If it’s still warm, it will start melting the cheese before it even hits the oven, and the mixture becomes a sticky mess that’s hard to shape.

The easiest way to handle this is to cook your quinoa ahead of time and stick it in the fridge. Cold quinoa works best here because it keeps everything firm and easy to work with.

If you’re in a rush, spread the cooked quinoa on a plate in a thin layer and pop it in the fridge for about 20 minutes. That should cool it down fast enough.

Flatten Them as Thin as You Can

This is the most important step for getting that crispy texture. When you flatten each mound, go as thin as possible without leaving holes. Think of it like you’re making a little flat disc, almost see-through thin.

If they’re too thick in the middle, the edges will burn before the center gets crispy. You’ll end up with crisps that are crunchy on the outside but soft and chewy in the middle, which isn’t what you want.

Wetting your fingers or the back of the spoon slightly can help you press them flat without the mixture sticking to you.

Use Sharp Cheddar for Better Flavor

You can use any cheddar you have, but sharp or extra sharp cheddar gives these crisps a much stronger cheese flavor. Since there are only five ingredients in this recipe, the type of cheese you pick really makes a difference.

Grate the cheese yourself from a block if you can. Pre-shredded cheese from a bag has a coating on it that stops it from clumping, and that coating also stops it from melting and binding as well. Freshly grated cheese melts smoother and holds the crisps together better.

Frequently Asked Questions

How do I cook the quinoa for this recipe?

Rinse 1/2 cup of dry quinoa under cold water, then combine it with 1 cup of water in a small pot. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed.

Fluff it with a fork and let it cool completely before using it. This will give you roughly 1 cup of cooked quinoa, which is exactly what you need for these crisps.