3-Ingredient Crispy Lentil Chips
These crunchy, protein-packed lentil chips are a delicious and healthy alternative to traditional snacks. Made from blended red lentils and spices, they’re pan-cooked, then baked or air-fried to crispy perfection.
Ingredients
- 200 g dried red lentils
- 500 ml water
- spices choose your favorite such as paprika, garlic powder, chili flakes, rosemary, etc.
- salt (to taste)
Instructions
- Soaking the Lentils: Place the lentils in a bowl with water and let them soak for at least 4 hours or overnight. This step softens them and helps achieve a crispier texture after baking.
- Blending: Drain the lentils very well and blend them with salt and your preferred spices until you get a smooth paste. Add a little water if needed to reach the consistency of a thick pancake batter. The batter should be smooth but not too watery.
- Cooking: Heat a non-stick pan and pour a thin layer of the lentil batter, just like making a crepe. Cook on both sides until firm. Make sure the heat is medium-low so the crepes cook through without burning. You may need light oiling if your pan isn’t super non-stick.
- Cutting & Baking: Let the lentil “crepes” cool slightly, then cut them into squares or triangles. Arrange them on a baking tray lined with parchment paper and bake at 180°C (350°F) for 10-15 minutes until crispy. Flip halfway through for even crispiness.You can also use an air fryer for a quicker result. Set the air fryer at 200°C (390°F) and cook for 8-10 minutes.
Notes
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