Tomato and Basil Lentil Chips

This protein-packed red lentil snack transforms humble pantry staples into crispy, flavorful chips that satisfy cravings without the guilt. The combination of aromatic spices and fresh basil creates a Mediterranean-inspired treat that's both nutritious and delicious.

I first made these lentil chips when trying to find a healthier alternative to store-bought snacks. What started as an experiment quickly became my go-to recipe whenever guests visit, as everyone always asks for the recipe before leaving.

Ingredients

• Red split lentils: Form the protein rich base of these chips and create the perfect crispy texture
• Tomato puree: Adds rich umami flavor and beautiful color to your chips
• Onion and garlic: Provide aromatic depth that enhances the savory profile
• Smoked paprika: Brings a subtle smokiness that elevates the entire flavor profile
• Turmeric: Adds beautiful color and anti-inflammatory properties
• Cayenne pepper: Contributes a gentle heat that can be adjusted to your preference
• Apple cider vinegar: Balances flavors with brightness and helps preserve freshness
• Maple syrup: Adds just enough sweetness to balance the acidity without tasting sweet
• Salt and pepper: Are essential for bringing all flavors together
• Water: Provides the necessary liquid for blending into a smooth consistency
• Dried basil: Infuses these chips with classic Mediterranean flavor

Step-by-Step Instructions

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Soak the Lentils:

Submerge your red lentils in salted water for at least one hour, preferably overnight. This crucial soaking process breaks down phytic acid, making the lentils more digestible and reducing cooking time. The salt helps season the lentils from within and improves texture.

Create the Base Mixture:

After thoroughly draining and rinsing your soaked lentils, add them to a blender along with tomato puree, onion, garlic, smoked paprika, turmeric, cayenne pepper, apple cider vinegar, maple syrup, salt, pepper, and water. Blend until completely smooth, stopping occasionally to scrape down the sides if needed. The mixture should have a thick but pourable consistency.

Incorporate the Herbs:

Once your mixture is silky smooth, stir in the dried basil by hand rather than blending it. This preserves the distinct herbal flavor and creates beautiful flecks of green throughout your chips. The basil provides both visual appeal and aromatic qualities to the finished product.

Form the Chip Base:

Line a baking dish with grease proof paper and pour your lentil mixture onto it. Using a spatula, spread the mixture evenly to the edges, ensuring a consistent thickness throughout. This uniformity is crucial for even baking and texture. Aim for about 3-4mm thickness for the perfect chip.

Initial Bake:

Place your dish in a preheated oven at 190C/375F for 30 minutes. During this first bake, the mixture will set and begin to dry out, creating a flexible sheet that can be cut into chips. You want the surface to be dry to the touch but still slightly pliable.

Rest Period:

After removing from the oven, allow the lentil sheet to rest for 10 minutes. This cooling period makes it easier to handle and sets the texture further. Patience at this stage prevents breakage in the next steps.

Cut Into Chips:

Carefully peel the lentil sheet from the parchment paper and transfer to a cutting board. Using a sharp knife or pizza cutter, slice the sheet into long strips and then into triangular chips. Making approximately 50 chips ensures they're the perfect size for snacking and even baking.

Final Baking:

Arrange your cut chips directly on an oven wire rack, which allows air to circulate around them completely. Bake at a slightly lower temperature of 170C/340F for 5-15 minutes, watching carefully until the edges turn golden. This second bake is what creates the satisfying crunch.

The smoked paprika makes all the difference in this recipe. The first time I made these without it, they were good but missing something. When I added the paprika, my partner immediately declared them addictive. Now we experiment with different spice combinations, but always keep the smoked paprika as our secret weapon.

Storage Strategies

These lentil chips maintain their crispness best when stored in an airtight container with a paper towel at the bottom to absorb any moisture. While they officially last for three days in the refrigerator, I find they rarely make it past day two in our household. For longer storage, you can freeze the unbaked mixture for up to three months, then thaw and continue with the baking process whenever a craving strikes.

Flavor Variations

The basic recipe serves as an excellent canvas for culinary creativity. For an Italian twist, replace the basil with rosemary and add a tablespoon of nutritional yeast for a cheesy flavor. If you prefer Indian-inspired snacks, increase the turmeric to one teaspoon and add a teaspoon of garam masala. For a spicier version, double the cayenne pepper and add a finely chopped jalapeño to the blender.

Serving Ideas

These lentil chips shine when paired with dips. Try them with classic hummus, baba ganoush, or fresh guacamole. They also make an impressive addition to charcuterie boards or can be crumbled over soups and salads as a protein-rich alternative to croutons. For a complete meal, I sometimes serve them alongside a hearty Mediterranean vegetable stew, using the chips to scoop up the flavorful broth.

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These lentil chips are a delicious and healthy alternative to store-bought snacks and will quickly become a household favorite when served with your go-to dips.

Frequently Asked Questions

→ How do I prepare the lentils for the chips?

Soak the red split lentils in salted water for at least an hour, or ideally overnight. Drain and rinse them well before blending.

→ Can I substitute any ingredients in the recipe?

You can adjust the spices to match your preference or substitute apple cider vinegar with lemon juice. However, lentils are essential for the base texture.

→ How can I ensure even baking for the lentil chips?

Spread the batter evenly across the baking sheet and watch closely during the second bake to prevent the edges from burning.

→ What’s the best way to store these chips?

Keep the cooled chips in an airtight container in the refrigerator for up to 3 days to maintain their crunchiness.

→ Can I make these chips in advance for gatherings?

Yes, you can make them a day ahead and store them properly. Reheat them briefly in the oven for a crisp texture before serving.

→ What dips pair well with these chips?

These chips go well with hummus, guacamole, salsa, or even a creamy yogurt-based dip.