The cereal is made with sorghum, which “pops and crisps like rice and corn” but contains more protein than quinoa in addition to requiring less water for growth than corn,” according to the ...

Add the rice cereal and beat briefly to combine. Form level tablespoons of the dough into balls; place on 4 large baking sheets. Using a fork, flatten slightly into 2-inch rounds. Bake the crisps ...