From the Beachbody On Demand Blog - February 1,
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
Skip the greasy store-bought chips
with unpronounceable additives and make these healthy, delicious pretzel chips
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings, approx.
½ cup each
Calories 114 kcal
- 1 cup cooked brown rice
- 1 cup cooked quinoa
- 1 Tbsp. water
- 1 Tbsp. reduced-sodium tamari
- ½ tsp. coarse sea salt
(or Himalayan salt)
- Parchment paper
- Nonstick cooking spray
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
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
Cool and then break into
Amount Per Serving (1 serving)
Calories 114Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on
a 2000 calorie diet.