Pistachio Amaranth & Teff Crisps

Sign up for our newsletter and always be in the know!
Share this:

A superb flat smear of your favorite grains sprinkled with pistachios. This tasty snack is packed full of fiber and protein to help you get through your slow afternoons!

Pistachio Amaranth & Teff Crisps

Author: Lauren Chandler Cooks with photography by Dana Halferty Photography

Serves: Makes 16 crisps


  • ¼ cup Maskal Teff® ivory grain
  • ¼ cup amaranth
  • 1 ½ cup water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pistachio nuts, finely chopped (¼ cup pistachios in shells)
  • sea salt
  • freshly ground black pepper


  1. In a small pot, combine the teff and amaranth with 1 ½ cup water over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until liquid is absorbed and the grains are tender, about 25 minutes.
  2. Preheat the oven to 325°F.
  3. Line two baking sheets with parchment paper. Coat the parchment paper with olive oil. Drop evenly spaced tablespoons of the cooked grain on the parchment paper and use a spatula, coated with olive oil, to spread the grain in a very thin layer. Sprinkle with salt, pepper, and pistachios.
  4. Bake until the crackers start to lift from the parchment paper and are golden brown, around 35 -40 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles.


Store in an airtight container for up to 1 week.


Pistachio Amaranth & Teff Crisps with Maskal Teff®

Share this: