Amaranth Crackers

Just look at how minimal the ingredient list is for this super simple whole grain gluten-free amaranth cracker - or cracker chips as I sometimes call them. You can literally make these with just amaranth and water but the olive oil, salt and pepper bring in a savoriness and enhances the crunch. Feel free to make them smaller if you wish, and thicker if you’d like a more sturdy cracker. If you make them thicker, they will take longer to bake. These are so delicious, I’ve thought about bringing them to market!

Makes 18 crackers

2 Tablespoons extra-virgin olive oil, optional
1 batch cooked amaranth (see below)
Sea salt
Freshly ground black pepper
Optional spices, nuts, seeds 

  1. Preheat the oven to 325 degrees. 

  2. Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 Tablespoon of the olive oil onto the parchment paper. Drop 9 scant Tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, dried herbs, nuts, seeds. 

  3. Bake until the crackers start to lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles. 

  4. Store in an airtight container for up to 1 week.

Cooked Amaranth

1 cup amaranth grain

In a small pot bring the amaranth and 3 cups water or other liquid (stock, beer, juice) to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes. The viscosity should be like thick cake batter. Store in an airtight container in the fridge for up to 4 days.