If you’re always on the lookout for a crispy, crunchy snack that won’t leave you feeling sluggish, these Crunchy Lentil Chips are about to become your new favorite! They’re packed with protein, naturally gluten-free, and satisfy those savory cravings without diving into store-bought junk food. Plus, they’re prep-friendly, meaning you can make a batch ahead and enjoy them all week long!
Want to to Snack Smarter?
Hey, I indulge in store-bought chips from time to time, but as I get older, my body doesn’t handle it that well. So I’m always looking for healthier alternatives that leave my body feeling good. So if you feel the same way as I do, whip up a batch of Crunchy Lentil Chips today! They’re the perfect savory, healthy snack to have on hand when cravings hit. They are gluten-free and plant-based! Give them a try and let me know in the comments how you customized yours!
Why You’ll Love These Lentil Chips
✅ High in Protein & Fiber – Made from red lentils, these chips are naturally packed with plant-based protein and gut-friendly fiber.
✅ Crunchy & Savory – The perfect alternative to store-bought chips that are often loaded with additives and high in fat.
✅ Easy to Customize – Add herbs, spices, or a little heat to make them your own.
✅ Make-Ahead Friendly – Prep a batch, store them, and snack smarter throughout the week.
Ingredients You’ll Need
Base Ingredients:
- 1 cup split red lentils, rinsed and drained
- 2 cups water (or less)
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
Optional Add-Ins for Extra Flavor:
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 3 tablespoons pumpkin seeds
- 2 tablespoons nutritional yeast: for a cheesy flavor
- 1 tablespoon Sriracha sauce: for a spicy kick
Pro Tips for the Best Lentil Chips
Blend Until Smooth: The smoother the batter, the crispier the chips.
Adjust Thickness: If you prefer thinner chips, slice them smaller before baking.
Spice It Up: Try smoked paprika, garlic powder, or chili flakes for extra flavor.
Don’t Skip the Flip: Flipping halfway through baking ensures even crisping.
FAQs About Lentil Chips
Can I use a different type of lentil?
Red lentils work best because they break down easily. However, you can experiment with other lentils, but soak times may vary.
What if they go soggy?
When you take them out of the fridge, place them in a microwave-safe bowl and microwave them for 20 seconds, let them rest for another 20 seconds and they should be crispy again!
Are these chips air fryer-friendly?
Yes! Air fry at 350°F (175°C) for about 10-12 minutes, flipping halfway through.
Can I store them at room temperature?
For the best crunch and freshness, store them in the fridge in an airtight container. If you prefer room temperature storage, they’ll last 3 days.
Are these chips oil-free?
A little oil helps with crisping, but you can omit it for an oil-free version. Just expect a slightly chewier texture. You can choose to dehydrate it at low temperatures but a longer cook time for this oil-free version.
📌 Don’t forget to share this recipe with your friends!
Other healthy snack recipes from the blog:
- Easy baked cauliflower wings recipe
- Healthy Beetroot Fritters
- Tandoori soya chaap skewers
- Spicy Kohlrabi fritters
- Roasted Purple Sweet Potato
Crunchy Lentil Chips
Ingredients
Base Ingredients:
- 1 cup split red lentils rinsed and drained
- 2 cups water or less
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
Optional Add-Ins for Extra Flavor:
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 2 tablespoons nutritional yeast
- 1 tablespoon Sriracha sauce
Instructions
- Soak the lentils in 1 cup of water for 3-4 hours. If you’re short on time, using boiling water can reduce the soak time to just 15-20 minutes.
- Add the soaked lentils (along with any remaining water), vegetable oil, and salt to a blender or food processor.
- Blend on HIGH speed until the mixture is completely smooth and slightly frothy. Scrape down the sides as needed.
- Heat a nonstick skillet or griddle over medium heat.
- Pour in the batter and let it slowly bubble on medium-low heat while stirring to prevent clumping. Some clumping is normal.
- Once the batter becomes glossy, thick, and jelly-like, transfer it into a mold or a shallow dish.
- Cover and refrigerate for at least 4-5 hours or overnight until fully set.
- Preheat your oven to 350°F (175°C).
- Once set, remove the lentil block from the fridge and slice it into chip-sized pieces.
- Arrange the pieces in a single layer on a parchment-lined baking sheet.
- Lightly brush or spray with oil.
- Bake for 20 minutes, then flip and bake for another 20 minutes or until the edges turn golden brown (the time could vary depending on your oven).
- Let the chips cool completely for maximum crunch.
- Store them in an airtight container in the fridge for up to a week.
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