lentil chips

These high protein lentil chips are a game changer! You only need 5 ingredients to make them and they are also gluten free, vegan and grain free. They are perfect for sharing, dips and a much healthier substitute for potato chips!

Rosemary Lemon Baked Lentil Chips {high protein recipe}

Red Lentils (soaked

water

(depending

Lemon

tbsp Rosemary

tbsp Olive Oil

Soak your lentils in water for at least 3 hours or overnight.

Add your soaked lentils into a high speed blender with the rest of your ingredients and blend until smooth.

Spread the mix on a lined baking tray in a thin, even layer.

Bake for 30 minutes at 350f.

Take out of the oven, remove the parchment paper then cut into chip shaped triangles.

Place the triangles on a wire rack and bake for another 30-35 minutes until the edges are golden and the chips are crispy.

How to make red lentil crackers (aka lentil chips) with just 3 base ingredients and with under 10 minutes of hands-on prep! These baked lentil chips are naturally gluten-free, nut-free, grain-free, and packed with protein and fiber for healthy (and tasty) lentil snacks.

Gluten-Free Red Lentil Crackers (Lentil Chips)

red lentils (use split red lentils)

water (& more for soaking)

olive oil

0.1 oz rosemary (1 tsp)

Tbsp salt

Tbsp red paprika

lemon (juiced - or apple cider vinegar)

garlic powder

tsp black pepper

Sift through the lentils to make sure there are no wrinkly/dark lentils. Then transfer the lentils to a large bowl and leave to soak, covered in cold/room temp water for three hours.

Drain the lentils and rinse them well.

Step 1: Prepare the lentils

Preheat the oven to 350ºF/180ºC fan assisted.

Add all the red lentil cracker ingredients to a blender and then blend into a smooth, creamy paste-like consistency.Meanwhile, prepare a rimmed baking tray by lining it with parchment paper, then brushing with a bit of oil or spraying with cooking spray.

Once blended, pour the mixture into your prepared baking tray, and tilt the pan gently to make sure it&#39;s evenly spread. Use a spatula, if needed, to smooth it down.

Step 2: Blend the red lentil cracker batter

Transfer the baking tray to the oven and bake for 20 minutes. Then remove it from the oven and use a sharp knife or pizza cutter to cut into the individual crackers.

At this point, you’ll have fairly soft lentil pita/lentil flatbread – it could even be used as a pizza base (add toppings, then bake until melted). To crisp them up in lentil chips, flip the crackers onto another layer of oiled/sprayed parchment paper and bake for a further 10-12 minutes.Keep an eye on the crackers, as the edges may begin to burn if left in too long.

Allow the crackers to cool completely before enjoying (they’ll further crisp up while cooling). Then, enjoy!

Step 3: Bake the red lentil crackers

Store: when the lentil chips are baked and not FULLY crisp/dried all the way through, I recommend storing them in the fridge for between 2-3 days. However, if you fully &quot;dehydrate&quot; the chips, the shelf life will increase, thanks to the lack of water content.Freeze: I haven&#39;t tried freezing the lentil crackers, though I imagine they would freeze well for between 2-3 months in an airtight container/bag.

How to Store

Love these, but a majority of mine stuck to the parchment paper.  How would you advise resolving this for future batches?

These are absolutely delicious!!  I will be making them often as a I go through a batch fairly fast, yummy!!

Can I use microwave instead of oven at the same temperature? I love how simple the recipe is but I want to try making them in a microwave.

These healthy baked chips are high protein and free of oil, nuts, seeds and grains. No frying or oil is needed as the chips are oven baked. Suitable for vegan, gluten-free, grain-free, nut-free and oil-free diets. Try these homemade healthy chips today!

Tomato and Basil Lentil Chips

Red split lentils

tbsp Tomato puree

Onion

Garlic

tsp Smoked paprika

½ tsp Turmeric

Cayenne pepper

tbsp Apple cider vinegar

tbsp Maple syrup

Salt and Pepper

Water

Basil

Soak the lentils in salted water for at...

Soak the lentils in salted water for at least an hour, overnight is best.

Drain and rinse the lentils then add to...

Drain and rinse the lentils then add to a blender with everything else apart from the basil.

Blend until smooth then stir in the basil.

Pour onto a grease-proof paper lined baking dish...

Pour onto a grease-proof paper lined baking dish and spread to the sides.

If you have a dish that fills a...

If you have a dish that fills a normal oven then this will make one batch, for a half size mini oven as I use in the video it makes two batches.

Bake at 190C / 375F for 30 mins.

Remove the lentil chips from the oven and...

Remove the lentil chips from the oven and let stand for 10 mins.

Peel off the greaseproof paper and cut chips...

Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 protein chips.

Place lentil chips directly on an oven wire rack...

Place lentil chips directly on an oven wire rack then bake for another 5-15 mins at 170C / 340F until dry and remove from oven before the sides catch.

Remove the chips from the oven when the...

Remove the chips from the oven when the edges are golden.

Enjoy as soon as lentil chips are out...

Enjoy as soon as lentil chips are out of the oven, or keep chilled in an airtight container for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/dykuzv4ef77wkfw7ccxc.mp4

High protein lentils chips with a tomato and basil flavor. Made from just a few wholefood ingredients and very inexpensive to make. Lentils chips are baked without any oil and full of goodness.

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Top 3 lentil chips recipes from across the web

The most viewed lentil chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosemary Lemon Baked Lentil Chips {...

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The most viewed lentil chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine