Quinoa Parmesan Crisps

4.53 from 19 votes
35 minutes
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Quinoa Parmesan Crisps are an easy, tasty, protein-rich snack your whole family will love!  They’re also perfect with a crisp glass of wine at your next get-together or Potato Cheese Soup!

Photo of a stack of Quinoa Parmesan Crisps on brown craft paper.

Here’s a tasty snack or appetizer that’s super easy and so tasty!  They’re the perfect way to use leftover quinoa or the perfect reason to cook more quinoa than you need.

Need to get some quinoa cooked?  Here are some tips:

How to cook quinoa:

  • To get 2 cups of cooked quinoa for this recipe, start with 2/3 cup uncooked quinoa.
  • Although I often cook quinoa for clients, I’ve found it challenging to cook it right by following the instructions on most brands of quinoa.  Typically, the instructions say to rinse to remove the bitter coating known as saponin, add it to boiling water in a 2:1 ratio, reduce the heat, cover and simmer for 15 minutes.  The result I got was usually undercooked quinoa with water remaining in the pot.
  • The method I’ve found that works best is:
    • Leave the cover off while it’s simmering so I can watch it.
    • After about 12 to 13 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear, I take it off the heat, cover it and let it stand for 10 to 15 minutes.
    • Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.
  • When I cook quinoa, I like to make a big batch and then freeze it in small bags so I always have it ready to go for recipes like this.
Photo of cooked quinoa in glass mixing bowl.

How to make Quinoa Parmesan Crisps:

  • Start with two cups of cooked quinoa.
  • Add two cups of grated Parmesan cheese and black pepper for a little kick!
  • Drop the quinoa and parmesan combination by heaping tablespoons onto a silicone baking sheet liner such as a Silpat (or parchment paper) then press down and form into flat disks approximately 2-3 inches in diameter.
Photo of unbaked Quinoa Parmesan Crisps on Silpat-lined baking sheet.
  • Once formed, bake until the edges are golden brown and they hold together.
Close-up photo of Quinoa Parmesan Crisps on Silpat-lined baking sheet after being baked.
Close-up photo of Quinoa Parmesan Crisp.

How easy is that?  This recipe makes approximately 26-32 crisps.

Photo of three Quinoa Parmesan Crisps on brown craft paper.
Close-up photo of a stack of Quinoa Parmesan Crisps.

More quinoa recipes you’ll love:

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Quinoa Parmesan Crisps - Close up shot of a tall stack of the crisps on brown wrapping paper

Quinoa Parmesan Crisps

4.53 from 19 votes

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By: Carol | From A Chef’s Kitchen
Quinoa Parmesan Crisps are an easy, tasty protein-rich snack your whole family will love!  They’re also perfect with a crisp glass of wine at your next get-together!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers and Snacks
Cuisine Italian
Servings 26 -32
Calories 50 kcal


  • 2 cups cooked quinoa
  • 2 cups grated Parmesan cheese
  • Freshly ground black pepper - to taste


  • Preheat oven to 400 degrees.
  • Combine cooked quinoa, parmesan cheese and black pepper to taste in a bowl.
  • Place heaping tablespoons of the mixture on a silicone or parchment-lined baking sheet.
  • Press the mixture down and form into large, flat circles 2-3 inches in diameter.
  • Bake for 8 to 10 minutes or until edges are lightly browned and they hold together.
  • Let cool on a wire rack.


Prep time does not include cooking the quinoa.
Quinoa Parmesan Crisps can be stored at room temperature in an airtight container for up to 1 day.


Serving: 1crisp | Calories: 50kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 119mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Calcium: 88mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.53 from 19 votes (19 ratings without comment)

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    1. Hi, Christy, Thanks so much for your question. Would freezing them in an airtight container work for you? I think the Parmesan would be okay at room temperature but not the quinoa. Refrigerated they could get soggy. They should thaw very quickly. Thanks again and let me know how it works.