Baked Pretzel
Chips From the Beachbody On Demand Blog - February 1,
2019
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 new
FIXATE Vol. 2 Cookbook instead.
Serve these chips with
homemade guacamole and for a sure-fire
winning combination.
Pretzel Chip
Skip the greasy store-bought chips
with unpronounceable additives and make these healthy, delicious pretzel chips
instead!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings, approx.
½ cup each
Calories 114 kcal
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
-
-
Lightly coat two 16 x 12-inch
pieces of parchment paper with spray. Set aside.
-
Place rice, quinoa, water,
and soy sauce in food processor; process until mixture forms a smooth paste.
-
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.
-
Place parchment paper onto
large baking sheet. Remove top piece of parchment paper and discard.
-
Sprinkle rice mixture with
water. Bake for 30 to 35 minutes, rotating pan after 15 minutes, or until brown
and crisp.
-
Cool and then break into
pieces.
Nutrition Facts
Pretzel Chip
Amount Per Serving (1 serving)
Calories 114Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Sodium 404mg17%
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
Protein 3g6%
* Percent Daily Values are based on
a 2000 calorie diet. |
