Description
These Tomato and Basil Lentil Chips are a healthy, protein-packed snack made from red split lentils blended with tomato puree, herbs, and spices, then baked to crispy perfection. With a vibrant tomato and smoky smoked paprika flavor complemented by fresh basil, these chips are perfect for a guilt-free crunchy treat or a nutritious appetizer.
Ingredients
Base Ingredients
- 1 cup / 140g Red split lentils
- ¾ cup / 180ml Water
- 1 slice Onion
- 2 cloves Garlic
- 4 tbsp Tomato puree
Seasoning & Flavorings
- 1 tsp Smoked paprika
- ½ tsp Turmeric
- ½ tsp Cayenne pepper
- 2 tbsp Apple cider vinegar
- 1 tbsp Maple syrup
- Pinch of Salt and Pepper
- 1 tbsp dried Basil
Instructions
- Soak the lentils: Place the red split lentils in salted water and soak for at least one hour, though soaking overnight is best to soften them thoroughly.
- Prepare the batter: Drain and rinse the soaked lentils. Add them to a blender along with the tomato puree, onion slice, garlic cloves, smoked paprika, turmeric, cayenne pepper, apple cider vinegar, maple syrup, salt, pepper, and water. Blend everything until smooth.
- Add basil: Stir the dried basil into the smooth batter gently to incorporate the herb evenly.
- Spread the batter: Line a baking dish with greaseproof paper. Pour the batter onto the paper and spread it evenly reaching the edges. Depending on your oven size, this batter will fill a standard baking dish for one batch or a half-size batch for a mini oven.
- Bake the chips: Bake the batter at 190°C (375°F) for 30 minutes until set.
- Cool and slice: Remove from the oven and let it stand for 10 minutes. Carefully peel off the greaseproof paper, then cut the baked lentil sheet into long strips and then triangles to form chips. One batch yields about 50 protein chips.
- Dry the chips: Place the cut chips directly on an oven wire rack. Bake again at 170°C (340°F) for 5 to 15 minutes until the chips are dry and the edges turn golden. Watch carefully during this stage to prevent burning.
- Enjoy or store: Remove from the oven as soon as the edges are golden and enjoy immediately, or store chilled in an airtight container for up to 3 days.
Notes
- During the second bake, watch the chips carefully to prevent the edges from burning as they dry out.
- Remove the chips from the oven just as the edges turn golden to avoid bitterness from overcooking.
- Soaking the lentils overnight helps achieve a smoother batter and better texture.
- This recipe yields approximately 50 chips per batch.
