1 1/2 cups quinoa flour
3/4-1 cup water, lukewarm
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper powder
1/2 teaspoon green pepper powder
1/2 teaspoon turmeric
1 Tablespoon tomato powder
pinch ancho chile powder
2 Tablespoons nutritional yeast
For the chips:
1. In a mixer fitted with a dough hook, mix the quinoa flour and sea salt together, add water gradually. Dough should gather into a ball, continue kneading with hook for 2 minutes. Leave the dough to rest for one hour. Cover it with a damp towel.
2. Pinch off dough into 11/2 inch balls. Dust counter and rolling pin with quinoa flour. Roll each ball into rounds 8 inches in diameter, the size of a tortilla. Set a side on a parchment lined sheet pan.
3. Heat a skillet on medium to low heat. Spray lightly with high heat oil, like canola or safflower. Cook the tortilla on a heated skillet for 30 seconds. Turn over and heat the other side for another 30 seconds. The tortilla should rise and be golden in color. Remove the quinoa tortilla from the skillet and let cool.
4. Cut the quinoa tortillas into 6 triangles. Bake them in the oven at 300 degrees until crispy. Remove from oven and toss immediately with spice mix.
For spice mix:
Blend all ingredients together in a spice grinder or vitamix, set aside.
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