Tomato and Basil Lentil Chips (Print Version)
# Ingredients:
01 -
140g red split lentils
02 -
4 tbsp tomato puree
03 -
1 slice onion
04 -
2 cloves garlic
05 -
1 tsp smoked paprika
06 -
½ tsp turmeric
07 -
½ tsp cayenne pepper
08 -
2 tbsp apple cider vinegar
09 -
1 tbsp maple syrup
10 -
Pinch of salt and pepper
11 -
180ml water
12 -
1 tbsp dried basil
# Instructions:
01 -
Soak the lentils in salted water for at least an hour or preferably overnight.
02 -
Drain and rinse the lentils, then add them to a blender with all the other ingredients except the basil. Blend until smooth.
03 -
Stir the dried basil into the blended mixture.
04 -
Pour the mixture onto a grease-proof paper-lined baking dish and spread it evenly to the edges.
05 -
Bake in a preheated oven at 190°C (375°F) for 30 minutes.
06 -
Remove the lentil chips from the oven and let them cool for 10 minutes. Peel off the greaseproof paper and cut the chips into long strips, then into triangles.
07 -
Place the chips directly on an oven wire rack and bake for another 5-15 minutes at 170°C (340°F), watching carefully to prevent the edges from burning. Remove them when the edges are golden.
08 -
Enjoy the chips immediately or store them in an airtight container in the fridge for up to 3 days.
# Notes:
01 -
Watch the chips closely during the second bake as their edges can brown quickly. Remove them from the oven once the edges turn golden.