FIXATE Pretzel Chips
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.
Pro tip: You can get more delicious recipes like this in the FIXATE Vol. 2 Cookbook, which comes with Portion Fix. Learn more here.
Pretzel Chips
Skip the greasy store-bought chips with unpronounceable additives and make these healthy, delicious pretzel chips instead!
Ingredients
- 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
Instructions
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Preheat oven to 350° F.
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Lightly coat two 16 x 12-inch pieces of parchment paper with spray. Set aside.
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Place rice, quinoa, water, and soy sauce in food processor; process until mixture forms a smooth paste.
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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.
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Place parchment paper onto large baking sheet. Remove top piece of parchment paper and discard.
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Sprinkle rice mixture with water. Bake for 30 to 35 minutes, rotating pan after 15 minutes, or until brown and crisp.
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Cool and then break into pieces.
Container Equivalents
1 Yellow
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