These baked lentil chips are the perfect healthy high protein snack! They are made with only 5 ingredients, are packed with protein and are a much healthier alternative to deep fried potato chips! They are gluten free, vegan, grain free and perfect for sharing!
Equipment
- Food Processor
Ingredients
- ½ cup Green Lentils
- 1 cup Water
- 1 tsp Coarse sea salt less if you're using table salt!
- 1 tbsp Lemon juice
- 1 tbsp Rosemary
- 1 tbsp Olive Oil
Instructions
- Soak your lentils in water for at least 3 hours (best overnight).
- Add your soaked lentils into a high speed blender with the rest of your ingredients and blend until smooth.
- Spread the mix on a lined baking tray in a thin, even layer.
- Bake for 30 minutes at 180°C (350°F)
- Take out of the oven, remove the parchment paper (this can be tricky) then cut into chip shaped triangles.
- Place the triangles on a wire rack and bake for another 20-35 minutes until the edges are golden and the chips are crispy.
Notes
Store your lentil chips in an airtight container on the counter for up to 7 days. Do not store them in the fridge or they will become soft!
Spread Thin. Make sure to spread your lentil mixture thinly and evenly over the baking sheet otherwise the chips will not crisp up!
Make sure to watch the chips carefully at the end so they do not burn. Some may cook faster than others. I usually take the thinner chips out first as they crisp up and leave the thicker chips in a little longer.
Original can be found here