Red lentils puff into chips at exactly 375°F in 90 seconds—any hotter and they turn into charcoal dust.
Lentil Chips
Discover the delightful crunch of homemade lentil chips, a nutritious snack that's a breeze to whip up! With just a few simple ingredients—protein-packed lentils, zesty spices, and a drizzle of olive oil—you'll create a satisfying treat that's perfect for dipping or munching on its own. Get ready to elevate your snacking game with these irresistible, guilt-free goodies!
Prep
30
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 175 ml frisches Wasser (5.91 fl oz)
🫙Pantry Staples(2)
- 150 gr Linsen (5.29 oz)
- Olivenöl
🧂Spices & Seasonings(1)
- etwas Salz
👨🍳 Instructions
- 1
Soak 150 grams of lentils in water for 30 minutes.
- 2
Drain the water and place the lentils in a blender.
- 3
Add 175 ml of fresh water and spices of your choice, then blend everything.
- 4
Spread the mixture in a thin layer on a baking sheet.
- 5
Bake for at least 10 minutes at 200 degrees Celsius.
- 6
Cut the dough into small pieces immediately after baking.
- 7
Add olive oil and a little salt.
- 8
Return to the oven for another 10 minutes at 200 degrees Celsius.
- 9
And it's ready!
💡 Pro Tips
- ✓Soak lentils in hot water (60°C) instead of cold to reduce soaking time to 15 minutes while achieving better hydration for smoother blending.technique60°C water temperature
- ✓Blend the lentil mixture for 2-3 minutes until completely smooth - any remaining particles will create weak spots that cause chips to break during baking.technique2-3 minutes blending
- ✓Spread the mixture to exactly 2-3mm thickness using an offset spatula - thinner creates brittle chips that shatter, thicker results in chewy centers that won't crisp.technique2-3mm thickness
- ✓Cut the chips while the surface is still warm but set (internal temp around 70°C) because cooling makes the mixture too firm and causes cracking.timing70°C internal temperature
- ✓Brush with oil using a 1:3 oil-to-surface ratio (about 1 tsp per 100g chips) to ensure even browning without creating soggy spots during the second bake.technique1:3 oil ratio
Share this recipe
Prep
30
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Red lentils puff into chips at exactly 375°F in 90 seconds—any hotter and they turn into charcoal dust.
Lentil Chips
Discover the delightful crunch of homemade lentil chips, a nutritious snack that's a breeze to whip up! With just a few simple ingredients—protein-packed lentils, zesty spices, and a drizzle of olive oil—you'll create a satisfying treat that's perfect for dipping or munching on its own. Get ready to elevate your snacking game with these irresistible, guilt-free goodies!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 175 ml frisches Wasser (5.91 fl oz)
🫙Pantry Staples(2)
- 150 gr Linsen (5.29 oz)
- Olivenöl
🧂Spices & Seasonings(1)
- etwas Salz
👨🍳 Instructions
- 1
Soak 150 grams of lentils in water for 30 minutes.
- 2
Drain the water and place the lentils in a blender.
- 3
Add 175 ml of fresh water and spices of your choice, then blend everything.
- 4
Spread the mixture in a thin layer on a baking sheet.
- 5
Bake for at least 10 minutes at 200 degrees Celsius.
- 6
Cut the dough into small pieces immediately after baking.
- 7
Add olive oil and a little salt.
- 8
Return to the oven for another 10 minutes at 200 degrees Celsius.
- 9
And it's ready!
💡 Pro Tips
- ✓Soak lentils in hot water (60°C) instead of cold to reduce soaking time to 15 minutes while achieving better hydration for smoother blending.technique60°C water temperature
- ✓Blend the lentil mixture for 2-3 minutes until completely smooth - any remaining particles will create weak spots that cause chips to break during baking.technique2-3 minutes blending
- ✓Spread the mixture to exactly 2-3mm thickness using an offset spatula - thinner creates brittle chips that shatter, thicker results in chewy centers that won't crisp.technique2-3mm thickness
- ✓Cut the chips while the surface is still warm but set (internal temp around 70°C) because cooling makes the mixture too firm and causes cracking.timing70°C internal temperature
- ✓Brush with oil using a 1:3 oil-to-surface ratio (about 1 tsp per 100g chips) to ensure even browning without creating soggy spots during the second bake.technique1:3 oil ratio