Start by melting your dark chocolate using a double boiler or microwave in 30-second bursts, stirring well in between until smooth and glossy. If you’re using coconut oil, stir it in now—it’ll give your chocolate a silkier texture and help it coat the quinoa more evenly.

Once your chocolate is fully melted, fold in the puffed quinoa. Stir well to make sure every tiny grain gets its chocolate coat, and admire the way it turns into a crunchy, glossy mixture.

Using a spoon or cookie scoop, drop little mounds of the mixture onto a parchment-lined tray. You can shape them into tight domes or keep them slightly rustic and jagged for that homemade charm.

Pop the tray into the fridge and let the crisps set for about 30 minutes or until firm to the touch.

Once they’re firm, transfer to an airtight container and keep them in the fridge for snappy texture, or at room temperature if you prefer a softer bite.