These are no ordinary Homemade Crisps. They are the ultimate crisp! Made with a grain known as millet, which actually is so insanely versatile. When cooked, ‘it’s more like couscous or quinoa. It’s gluten-free too. Who doesn’t love a good bag of crisps? So versatile- nights in, nights out, day trips, night trips, or whatever day and night events might occur, crisps are the perfect snack for those with an adoration for everything salty. Try the millet versions, I’ve never had crispier!
Nutritionally millet is a little closer to the infamous quinoa, that grain we all know as the high protein one. Well okay so quinoa is a complete protein, but millet’s almost on the same level. Yes, so it’s missing the amino acid lysine and has a little less protein overall, but it still deserves some credit. In terms of taste and texture, I’d say it has superiority over quinoa. It is fluffy, malleable and doesn’t begin life with a bitter taste.
After a night out with some friends, we came back to mine and I had some leftovers, which we tucked into. I asked one of them why couscous in China takes way longer to cook than the one I had back in England, after which she retorted, ‘oh that’s millet, not couscous’!
Homemade Crisps Recipe
Serving size:
Serves 4
Ingredients for homemade crisps:
- 500g cooked millet
- 1 tsp salt
- Oil to grease
Method:
- Combine the millet and salt in a bowl.
- Using slightly wet or greased hands, mash and squeeze the doughy mixture so that the individual grains become one big lump.
- Form into little patties between the palms of your hands and flatten, gently placing onto a greased baking tray.
- Brush each round with oil and bake at 200C for 30 minutes. The crisps should become a more vibrant yellow, with the edges slightly golden and the texture crunchy.
- Serve immediately.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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