Quinoa crackers with garam masala
Creation by Willem Nuijten, Noble restaurant, 's Hertogenbosch, the Netherlands.
Allergens & dietary requirements
- Vegan
Ingredients
- 325 g quinoa, boiled
- 30 g potato starch
- 400 ml water
- 2 tsp garam masala
- as needed salt
Preparation method
- Put the cooked quinoa in a thermo blender together with the starch, garam masala, and water.
- Mix at 100 °C until you have a fine consistency.
- Spread out the mixture on silicon baking sheets and dry, for example, under an overhead food warmer until crunchy.
- Then deep fry the crackers at 190 °C.
Serving suggestions
- As an aperitif snack.
- As a snack.
- As a crunchy component in a composition with tomato, mackerel, olive, or aubergine components.
