I tried to hide Seeded Quinoa Cheese Crisps in the back of my pantry so that I could pull them out one-by-one when I was having the crispy, crunchy, cheesy, salty, toasty cravings. But now I’m sitting here with the whole batch in front of me (what’s left of it anyway) just crisping and crunching away.
In all honesty though, they do oh so satisfy those crispy, crunchy, cheesy, salty, toasty cravings when they come. And they are exponentially better than Lay’s or Cheetos (no offense). Lay’s or Cheetos — I could eat a million of them and never be able to get enough (not in the good way, but in the Hi-these-just-aren’t-quite-doing-it-for-me-but-I’m-gonna-keep-trying-anyway-kind-of-way). Homemade Seeded Quinoa Cheese Crisps, on the other hand, are like Wow-that-hit-the-spot-it-is-just-exactly-what-I-wanted-right-now-AND-I-feel-GREAT-because-I-didn’t-just-down-an-entire-bag-of-fried-fake-finger-food-things.
The only caveat is that they’re messy. Seedy messy. But that’s just a minor drawback because → crispy, crunchy, cheesy, salty, toasty.
And, actually, I asked several opinions on them. I am proud of these little nuggets, so I brought some to work. I think they’re so cool! Raw, crunchy quinoa? And I’m craving it? I must’ve done something right.
But let me tell you, I work with FOUR chefs and they all think they know best. “This is good, but it could use something like a dried cranberry.”
Well yes, it could, but that’s not what I did, so there! Actually, dried cranberries would be a great addition to my Seeded Quinoa Cheese Crisps. You’d have that crispy + chewy thing, that sweet + savory thing. This isn’t a bad idea at all. But… it’s not what I was going for. I wanted SATISFYINGLY SALTY CHEESE with some added nutrition/dietitian perks.
“I think you should’ve cooked and sprouted the quinoa, then dried it, then used it.” I mean, I COULD HAVE. But my only goal here is crunchy quinoa. And if I can get that in 5 seconds (about the time it takes me to open the box and measure out ½ cup), why would I spend hours cooking it, spreading it out to dry, air-drying it, then using it in my crackers. That is definitely not what I’m after. I’m after crispy crunchy seedy nutty EASE.
Moral of the story: every chef has a different opinion and every chef thinks his opinion is the best. And so it should stand that I think MY opinion is the best and Seeded Quinoa Cheese Crisps will stay exactly as they are: perfect, in my book.
These crisps were inspired by Mr. Cheese O’s, which I am going to buy a variety pack of right now and then recreate ALL the flavors.
Seeded Quinoa Cheese Crisps
Seeded Quinoa Cheese Crisps: A recipe for when the crispy, crunchy, cheesy, salty, toasty cravings hit. You won't be disappointed. Inspired by Mr. Cheese O's.
- 1/3 cup sunflower seeds
- 1/3 cup uncooked quinoa
- 2 tablespoons sesame seeds
- 2 tablespoons hemp seeds
- 1/4 teaspoon olive oil
- 8 ounces shredded cheddar (about 1 cup)
- 4 ounces shredded parmesan (about 1/2 cup)
Preheat oven to 350 degrees F.
Toss sunflower seeds, quinoa, sesame seeds, and hemp seeds with olive oil and spread in a single layer on a baking sheet. Toast in the oven about 15 minutes, tossing every 5 minutes, until seeds are fragrant. Remove from heat and set aside.
Increase oven to 400 degrees F. Line a large baking sheet with parchment paper.
Layer your crackers: Drop 1 packed tablespoon of cheddar on parchment paper. Slightly shape and flatten into a 2-inch circle. Repeat until you've created 10 circles on a baking sheet, placing them 2 inches apart.
Top with 1 teaspoon toasted seed mixture, 1 1/2 packed teaspoons parmesan, and 1 more teaspoon toasted seeds. Shape and press slightly into a 2-inch circle.
Bake about 15-20 minutes, until the crisps are golden, but not burnt.
Remove from heat and let cool on a wire rack while you prepare and bake the second half of the crisps. They will get crispier as they cool.
(Please know that I am an affiliate for this snack. That means, if you make a purchase through one of the above links, I will receive a commission. However, these opinions are all my own.)
How original! And I love that you don’t cook the quinoa first!
I like that too! Thanks lady!
Whitney @ To Live & Diet in L.A.
Ohh I’m a seed fanatic and these look right up my alley 🙂
I REALLY like hemp seeds! This is only my second time using them… they are dee-lish!
LOVE this! Going to make them immediately!
I would double the recipe next time I make them… they went fast!
Yum Yum Yum what a great snack idea!!!!!!
Thanks, Mandy! They are the quintessential cheesy, crunchy, salty snack!
A great way to combine that cheesy flavor we all crave plus the crunch we’ve gotta have! And the crunch is healthy too! Win-win!
Yep, Bridget! I did try to add a healthy whole grain in there. I think it turned out nicely!
I made these and oh so good! I’m just wondering how you stored them?
I’m so glad you liked them. I love a good cheesy, salty, crunchy snack. I just kept them in a plastic bag — no need to refrigerate!