Ingredients
Main Ingredients
- 1 cup Red Lentils (soaked in water for a minimum of 3 hours)
- 1 cup Water
- ¾-1 tsp Salt (adjust to taste)
- Juice of 1 Lemon
- 2 tbsp Rosemary (fresh or dried)
- 2 tbsp Olive Oil
Instructions
- Soak Lentils: Soak your red lentils in water for at least 3 hours or overnight to soften them, which will help in blending them into a smooth batter.
- Blend Ingredients: Drain the soaked lentils and add them into a high-speed blender along with 1 cup of fresh water, salt, lemon juice, rosemary, and olive oil. Blend until you achieve a smooth, even batter.
- Spread Batter: Line a baking tray with parchment paper and spread the lentil mixture in a thin, even layer to ensure they bake evenly and achieve a crisp texture.
- First Bake: Bake the spread batter at 350°F (175°C) for 30 minutes, allowing it to set and partially cook.
- Cut into Chips: Remove the baked sheet from the oven and carefully peel off the parchment paper. Cut the baked lentil sheet into chip-sized triangles or your preferred shapes.
- Crisp the Chips: Place the cut triangles onto a wire rack to allow air circulation and bake again for an additional 30-35 minutes at 350°F, until the edges turn golden brown and the chips become crispy.
Notes
- Soaking the lentils overnight will yield a smoother batter and better texture.
- Use fresh rosemary for more vibrant flavor, but dried rosemary works well too.
- Baking on a wire rack during the second bake helps the chips crisp evenly without becoming soggy.
- Adjust salt quantity based on your taste preference.
- Store chips in an airtight container to maintain crispness.
- Prep Time: 3 hours 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
