How to make crispy quinoa like Mendocino Farms?

To make quinoa crispy like Mendocino Farms, rinse and cook quinoa, then spread it thin on a baking sheet. Bake at 375°F for 20–25 minutes, flipping halfway, until golden and crunchy. For this quinoa chocolate crisps recipe , though, we use puffed quinoa it’s pre-crisped and perfect for no-bake recipes.

Is Undercover quinoa crisps healthy?

Yes, they can be a better option than standard chocolate bars. But when you make your own quinoa chocolate crisps recipe , you control the ingredients no preservatives, artificial flavors, or excess sugar. Homemade is always the cleaner, more wholesome route.

Are quinoa crisps good for you?

Absolutely. Quinoa crisps are packed with fiber, protein, and essential nutrients. When combined with antioxidant-rich dark chocolate in this quinoa chocolate crisps recipe , you get a treat that satisfies cravings and fuels your body.

What is the difference between quinoa and puffed quinoa?

Plain quinoa is raw or cooked, soft and chewy. Puffed quinoa , used in this quinoa chocolate crisps recipe , is toasted under high heat until it “pops.” It’s light, crispy, and ideal for snacking or adding crunch to recipes.

Can I make puffed quinoa at home?

Yes! Heat a dry pan over medium-high, add rinsed and dried quinoa, and shake constantly. You’ll hear tiny pops — but be warned, it’s easy to burn. Buying pre-puffed quinoa is quicker and more consistent for this quinoa chocolate crisps recipe .

Quinoa Chocolate Crisps Recipe – Quick, Clean, Crunchy

Description

If you’re craving something sweet, Dark Chocolate Quinoa Crisps are a great snack. Puffed quinoa is a bit like Rice Krispies or puffed rice, giving these an addictive crunch that’s satisfying to snack on.

Ingredients

Scale

12 ounces dark chocolate , I used 72% cacao.
½ cup peanut butter, optional
3 cups puffed quino
Flaky salt, for garnish, optional I really like Maldon salt but you can use any flaky sea salt or kosher salt

Optional Add-Ins & Flavor Boosts:

These are not required but add texture, flavor, and variety making your homemade version even better than store-bought.

1 tsp vanilla extract (enhances chocolate flavor)
1–2 tbsp maple syrup or honey (if you prefer a sweeter crisp)
1/4 tsp ground cinnamon or cardamom (for warm spice undertone)
2 tbsp shredded coconut (unsweetened or toasted)
2 tbsp chopped almonds, walnuts, or pecans (adds crunch & protein)
1 tbsp pumpkin or sunflower seeds (nut-free option for extra texture)
2 tbsp dried cranberries or cherries (adds chew and natural sweetness)

Cook Mode Prevent your screen from going dark

Instructions

Melt Chocolate
In a microwave-safe bowl, melt dark chocolate (and peanut butter if using) at 20% power in 15-second intervals, stirring each time. Alternatively, use a double boiler over simmering water for smooth results.
Mix in Puffed Quinoa
Remove from heat and fold in the puffed quinoa until evenly coated and glossy.
Scoop & Shape
Using a cookie scoop or tablespoon, portion mixture into mini muffin tins (sprayed or lined) or drop spoonfuls on a parchment-lined baking sheet. Sprinkle with flaky salt if desired.
Set to Chill
Freeze for 30 minutes or refrigerate for 1 hour until firm. Pop out of tins or peel off parchment.
Store & Enjoy
Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Best served slightly chilled.

Notes

Add chopped almonds, seeds, or dried fruit for texture.
For sweeter bites, mix in maple syrup or vanilla extract.
Make bark: spread mixture on a tray and break into pieces after chilling.

Prep Time: 15 minutes
Chill Time: 30 minutes
Category: Dessert, Snack
Method: No-Bake
Cuisine: : American, Clean Eating

Nutrition

Serving Size: 1 crisp
Calories: 97kcal
Sugar: 3g
Sodium: 56mg
Fat: 7g
Saturated Fat: 3g
Trans Fat: 0.003g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 0.3mg