Directions

1. In a medium bowl, combine rinsed lentils and water and cover lightly. Let the lentils and water stand, at room temperature, for at least 6 to 12 hours., but to not drain lentils

2. Add contents of the bowl, oil and salt to a blender and blend on HIGH until contents are blended into a smooth consistency. Scrape into a bowl or measuring cup

3. While blending, heat a nonstick skillet or a nonstick griddle, to medium heat. Place one cup of batter in the center of the pan. Using a spoon, spread the batter into a 6 inch circle. You'll then want to cook this for 1-2 minutes or until the surface of the tortilla looks dry. Using a spatula, flip the tortilla and brown the other side for another minute

4. Repeat with the remaining batter

5. Now it is time to turn these floppy tortillas into chips. Preheat the oven to 250 degrees and line with large cooking sheets. Make a stack of the tortillas, then cut the staff in quarters, halve

Make the Chips

1. On a cutting board, evenly stack the tortillas. Cut the stack in half, and then in quarters and so on. Arrange wedges in a single layer on the prepared baking sheets

2. Bake in the preheated oven for 45 to 50 minutes or until chips appear dry and somewhat crisp. Turn off the oven; let chips remain in oven for 15 minutes longer. Remove from oven and let cool completely on baking sheets.