These “crisps” are ideal to add crunchy texture to soups, creams, spreads, etc. And they are gluten-free too!

You will need to:

  • 120 gr. brown rice.
  • 50 gr. millet.
  • 3 c.p. unrefined sea salt.
  • 225 ml water.

The first thing you have to do is soak the grains well (4-5 hours or overnight). This operation will neutralize the antinutrients (e.g. phytic acid). Then you will have to wash the grains several times until the water is clear.

Place all the ingredients in a blender and blend them well until you get a smooth paste.

Then let sit for 20 minutes in the fridge. Finally we make the crepes in a nonstick pan until all the water evaporates and the paste hardens completely. The pancakes will be golden brown and you will be able crush them into crisps.