Tomato and Basil Lentil Chips Recipe
This Tomato and Basil Lentil Chips Recipe creates crispy, baked lentil chips packed with bold Italian-inspired flavor. Made from soaked red lentils, tomato paste, and dried basil, these gluten-free lentil chips are crunchy, protein-rich, and perfect for healthy snacking or dipping.
Ingredients
- 1 cup red lentils
- 2 ½ cups water for soaking
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Add-Ins:
- Pinch of smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
Instructions
- Soak the Lentils
- Rinse lentils thoroughly until water runs clear.
- Soak in water for at least 3 hours or overnight.
- Drain and rinse again.
- Preheat
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Blend the Batter
- Add soaked lentils, olive oil, tomato paste, basil, garlic powder, onion powder, salt, and pepper to a blender.
- Blend until smooth and thick.
- The mixture should be spreadable but not watery.
- Spread Thin
- Pour batter onto prepared baking sheet.
- Spread evenly to about ⅛-inch thickness using a spatula.
- Bake
- Bake for 15–20 minutes.
- Remove and score into chip shapes with a knife or pizza cutter.
- Return to oven and bake another 10–15 minutes, until golden and crisp.
- Cool
- Let cool completely on a rack.
- Chips will crisp further as they cool.
Notes
- Spread batter thinly for maximum crispness.
- Avoid overbaking to prevent bitterness.
- Store in airtight container at room temperature up to 5 days.
- If chips soften, reheat at 350°F for 3–5 minutes to restore crunch.
- Do not refrigerate (moisture softens chips).