Our crispy Red Lentil Chips are a simple and satisfying snack option that's perfect for munching on any time you need a crunchy pick-me-up. With their wholesome ingredients and irresistible flavor, these homemade chips are sure to be a hit with your family and friends. Plus, they're packed with protein and fiber, making them a healthy alternative to traditional potato chips. Whip up a batch today and enjoy the crunchy goodness of these red lentil chips!
Red Lentil Chips
Rated 3.7 stars by 12 users
Category
activity fuel/snack
Servings
4
Prep Time
6-12 hours
Cook Time
60-70 minutes
Level
level 1
Our crispy Red Lentil Chips are a simple and satisfying snack option that's perfect for munching on any time you need a crunchy pick-me-up. With their wholesome ingredients and irresistible flavor, these homemade chips are sure to be a hit with your family and friends. Plus, they're packed with protein and fiber, making them a healthy alternative to traditional potato chips. Whip up a batch today and enjoy the crunchy goodness of these red lentil chips!
Ingredients
- 1 cup split red lentils, rinsed and drained
-
2 cups and 2 tablespoons water
- 1/4 teaspoon Himalayan sea salt
- 2 tablespoons avocado oil
Directions
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
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
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
Repeat with the remaining batter
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
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
- 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.
Recipe Note
Storage: Chips can be stored in an airtight container for up to 2 weeks
Tip: Red lentils can be usually found with the dried beans
Tip: Be sure to use split, not whole red lentils for this recipe. It should not be a problem as split red lentils are far more common (whole red lentils tend to be available in Southeast Asian markets, or, occasionally, in bulk food sections of very well stocked natural foods stores
3 comments
These came out amazing! Chips and salsa with my lunch salad just made my day!
I had no difficulty with the batter. After pureeing the soaked lentils in the food processor with the oil and soup I had a pancake like batter, it wasn’t very thick. I ladled it with an ice cream scoop onto a griddle and then use the back of a spoon to smooth it around and around into a thinish circle. I messed up the first few tries as I wasn’t patient enough. The tip is to have the heat low (I had it in level 2 with an electric griddle)and give each side ample time to. Get fully dry. If it doesn’t release easily to turn over, it needs a bit more time. Let them cool a bit before cutting and then the best adjustment I made was to bake them in my air fryer! OMG, they took about 10 minutes, but came out so crispy and nice. I had to do multiple batches, as a single layer at a time worked best, but in all it still took no longer than the oven would up. Just delicious some home-made pico or salsa. I can wait until I get to level two and can have them with some avocado or a little cheese sprinkled on Top. This recipe is a winner and I’ll make these chips for parties and family get together where otherwise there’s almost nothing I can eat. Be careful to not eat too many at once, they’re that good, but I found very filling and I’m hoping will store well in a sealed container.
Wish there was a way to share the fotos I made of the steps. Email me if you’d like them.
In the end they tase ok, but… This recipe is waaaaaay off. The “batter” is so thick that it comes out like thick pancakes, not like the wafer thin tortillas you would need to make anything close to something that resembles the photo. (My pet peeve with these Betr recipes, they aren’t pictures of the actual food the recipe makes.) I had to water the batter waaay down to thin it out, and still my chips were too thick to crisp up in the recommended time. I had to cook at recommended temperature for another almost 2 hours beyond the recommended amount of time. They kept being crispy on edges and outside, but chewy in the middle. They finally crisped up, but now they are hard as rocks and I’m kinda hoping they go stale soon so I don’t break my teeth.
This makes me happy.! I believe I can have breakfast burritos again! Yay!