Crispy Red Lentil Chips (High Protein, Vegan)
Crispy Red Lentil Chips (High Protein)
These crispy red lentil chips are proof that a bag of dried lentils can turn into something genuinely snackable. You soak red lentils, blend them into a thin batter, bake it into a crisp sheet, then cut it into triangles and bake again until they shatter like a proper chip. They are high in protein, gluten free, and sturdy enough to scoop up thick dips without snapping. Basically a homemade tortilla chip with none of the corn and a lot more protein.
Each serving of about 10 chips has roughly 12 grams of plant protein, so they are a genuinely filling high protein snack, not just empty crunch. I make a tray for dips and they vanish before the hummus even makes it to the table.
Table of Contents
Why This Recipe Works
- Lentils are the only base. No flour, no eggs, no corn. Blended soaked red lentils bake into a crisp, sturdy chip all on their own, and they bring the protein and fibre with them.
- The double bake is the trick. Baking the batter into a sheet first, then cutting and baking again, is what gives you that all-over crunch instead of a chewy centre.
- Thin is everything. Spread the batter thin and even and the whole sheet crisps at the same rate, so no soft middles.
- Totally customisable. The paprika, garlic, and rosemary here are just a starting point. Any spice blend works, so you can make them taste like whatever you are craving.
A Few Notes on the Ingredients
- Red lentils. Split red lentils are best because they soak and blend into a smooth batter quickly. Do not swap in green or brown lentils, as they stay grainy.
- The soaking water. You blend the lentils in their soaking water, so do not drain it. It helps them break down into a silky batter.
- Olive oil. Some goes into the batter and some gets brushed on after the first bake, which is what gives the chips their golden, blistered surface.
- Seasoning. Paprika, garlic powder, rosemary, salt, and pepper is a savoury all-rounder, but taco seasoning, everything bagel, or chili and lime all work beautifully.
How To Make Lentil Chips
Here is the quick flow. Full measurements and instructions are in the recipe card below.
Swaps and Variations
- Change the flavour. Swap the spice mix for taco seasoning, everything bagel, chili lime, or plain sea salt.
- Make them cheesy. Add a tablespoon of nutritional yeast to the seasoning for a cheesy, savoury hit.
- Add heat. A pinch of cayenne or chipotle powder in the mix makes them spicy.
- No oven? They also crisp up well in the air fryer, cut the sheet to fit and air-fry the triangles in batches.
How To Serve It
These lentil chips are built for scooping, so serve them with something thick and creamy: chipotle mayo, hummus, guacamole, or a big bowl of dip. They are also great crumbled over a salad or soup for crunch, or just eaten by the handful straight off the tray. They make a brilliant high protein snack to keep on hand, right alongside my crispy lentil veggie patties.
Frequently Asked Questions
No, stick with split red lentils. They break down into a smooth batter that binds and crisps. Green and brown lentils have skins and stay grainy, so they will not blend smooth or crisp up the same way. Split yellow lentils (moong dal) are the one good swap.
No. This needs dry lentils soaked in their water, which blends into a thick batter that sets as it bakes. Canned or cooked lentils are too wet and soft to form a batter that crisps.
The batter was spread too thick, or they came out a touch early. Spread it as thin as you can, bake until the whole sheet is dry and set, and always let them cool fully, since they crisp up in the last few minutes off the heat.
They are underbaked. Lentil batter tastes starchy until it fully dries out and turns golden, so give them a few more minutes on the second bake until they are crisp and evenly coloured.
About as thin as a crepe, roughly 2 mm. If you can see the shadow of the tray through it, you are there. Thickness is the single biggest factor in how crispy they get.
Around 12 grams per serving of about 10 chips, since the whole batch has roughly 49 grams of protein from the red lentils. That makes them a genuinely high protein snack, not just crunch.
Cool them completely, then keep them in an airtight container at room temperature. Humidity is what softens them, so do not refrigerate. If they lose their snap, a few minutes in a warm oven brings it back.
Storing Lentil Chips
Once completely cool, store the chips in an airtight container at room temperature for up to 5 days. They are at their crispiest on the first two days. If they lose their crunch, spread them on a tray and warm them in a low oven for a few minutes, then cool again before serving. They do not need refrigerating.
More Recipes You Will Love
- Crispy Lentil Veggie Patties
- Roasted Garlic Eggplant
- Crispy Tofu Shawarma
- Potato Flatbread with Herbs
- Turkish Pasta Salad
Crispy Red Lentil Chips
Ingredients
Method
- Soak the lentils. Rinse the lentils, then put them in a bowl and cover with 1 cup of the water. Leave for 30 minutes, until softened. Do not drain.
- Blend the batter. Preheat the oven to 350 F (180 C). Tip the lentils and their soaking water into a blender, then add the remaining ½ cup water, 2 tbsp of the olive oil, and ¼ tsp of the salt. Blend on high for a full minute into a completely smooth, pourable batter with no visible bits. It should pour like a thin pancake batter; add a splash more water if it is too thick.
- Spread thin. Line a large rimmed baking tray with parchment. Pour the batter on and spread or brush it into a thin, even layer right to the edges. The thinner the layer, the crispier the chips.
- First bake. Bake for 20 minutes, until the surface is set and dry to the touch. Lift the sheet on its parchment onto a board and cut into triangles with a sharp knife or pizza cutter.
- Oil and season. Spread the triangles out, slightly separated, on the parchment. Drizzle with the remaining 1 tbsp oil and scatter over the paprika, garlic powder, rosemary, black pepper, and remaining ½ tsp salt. Toss so every piece is coated.
- Second bake. Return to the oven for 12 to 15 minutes, turning the tray halfway and watching the edges so they do not catch, until golden and crisp. They crisp up further as they cool.
- Cool and serve. Let the chips cool completely on the tray, they firm up in the last few minutes off the heat. Serve with chipotle mayo, hummus, or any dip of choice.
Thank you this looks delicious