Start by rinsing 1 cup of quinoa in a fine-mesh strainer to remove any bitter coating. Then, heat a dry skillet over medium heat and add the rinsed quinoa. Toast the quinoa for about 5-7 minutes, stirring frequently, until it pops and turns a light golden brown. Remove from heat and let it cool completely.

In a heatproof bowl, combine 1 cup of dark chocolate with 1 tablespoon of coconut oil, if using. Set the bowl over a pot of gently simmering water to create a double boiler. Stir continuously for 3-5 minutes until smooth and glossy. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the toasted quinoa with the melted chocolate mixture. Sprinkle in a pinch of sea salt and stir until evenly coated. Now fold in any optional add-ins if desired.

Prepare a baking sheet by lining it with parchment paper. Drop generous spoonfuls of the mixture onto the sheet, leaving space between them. Gently flatten each mound to create even shapes.

Once shaped, place the baking sheet in the refrigerator. Allow the crisps to chill for about 20-30 minutes, or until firm to the touch.

After chilling, carefully transfer the crisps to an airtight container. They can be kept at room temperature for up to a week.