Crispy Baked Lentil Chips

Crispy kitchen-made lentil chips are made with split red lentils, a little oil, and a low, slow bake. Vegan, gluten-free, and grain-free, they have a hearty crunch that is reliable for scooping up your go-to dips.

Introduction

Living in Texas, and born and raised in California, I could hardly make a batch of red lentil tortillas without wondering how they would taste as tortilla chips. I wanted something crisp and sturdy enough for dipping, with the satisfying crunch that makes it hard to stop at a handful. I knew I could do it if I put in the effort!

Getting there took a few batches. I baked my tortillas at different temperatures, with and without a spritz of oil. They looked promising, but the texture was all wrong: tough and chewy enough to give my jaw a workout. The solution was to add the oil when making the tortillas, rather than spraying it on afterward.

Replacing two tablespoons of the water with oil made all the difference. The resulting lentil chips are crunchy, hearty, and satisfying, with a texture reminiscent of corn tortilla chips. Blend the soaked lentils into a smooth batter, cook thin tortillas in a skillet, then cut and bake them. The oven does the slow work, and you get a batch of kitchen-made chips ready for salsa, hummus, or a little happy munching straight from the pan.

Why You’ll Love This Recipe

• Crisp and sturdy.A hearty crunch makes the chips satisfying on their own and useful for dipping.
• Vegan and allergy-friendly.The basic recipe is egg-free, dairy-free, gluten-free, grain-free, and nut-free.
• Protein and fiber.Lentils bring plant protein and fiber to a savory snack.
• Plain pantry ingredients.No specialty flour or premade tortillas required.
• Baked instead of fried.A small amount of oil goes into the batter; the chips crisp in the oven.
• Make-ahead friendly.Completely cooled chips keep in an airtight container for up to two weeks.

Ingredients

• Split red lentils:Start with dry, uncooked lentils, rinsed and drained. Look for them alongside dried beans and other lentils at the grocery store. Soaking softens them for blending; you do not need to cook them in a saucepan first.
• Water:Both the soaked lentils and their remaining soaking water go into the blender. Keep that liquid—it is part of the batter.
• Vegetable oil:Avocado oil is what I used, but olive oil or safflower oil also works. Blending the oil into the batter is what gives the finished chips their crisp texture.
• Salt:A little salt seasons the batter. You can omit it if you prefer unsalted chips.

How to Make Lentil Chips

Note that the complete instructions are also in the recipe card below.

1. Soak the lentils.Combine the rinsed lentils with the measured water and loosely cover. Leave at room temperature for 6 to 12 hours. For the quick-soak option, use boiling water and soak for 30 minutes. Do not drain afterward.
2. Blend the batter.Add the lentils, all the remaining soaking water, oil, and salt to a blender or food processor. Blend on high, scraping the sides as needed, until smooth and slightly fluffy, without little lentil bumps.
3. Cook thin tortillas.Heat a nonstick skillet or well-seasoned cast iron skillet over medium heat. Spread each quarter-cup portion of batter into a thin, 6-inch circle. Cook until the top looks dry, about 1 to 1½ minutes; flip and cook the other side for about 1 minute. Transfer to a rack and cool completely. Repeat with the remaining batter.
4. Cut into wedges.Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Stack the cooled tortillas and cut each into eight wedges.
5. Bake the chips.Arrange the wedges in a single layer. Bake for 45 to 50 minutes, until they look dry and have begun to crisp. Turn off the oven and leave the chips inside for another 15 minutes.
6. Cool completely.Remove the sheets from the oven and let the chips cool on the pans before serving or storing.

Taste and Texture

Lentil chips have a mild, savory flavor and a hearty crunch. They are reminiscent of corn tortilla chips, with their own lentil flavor rather than a corn flavor. The oil in the batter makes the difference between a crisp chip and a chewy wedge of dried tortilla.

Keep the tortillas thin, and let the baked chips cool completely before judging their final texture.

Storage

• Room Temperature:Cool the chips completely, then store in an airtight container for up to two weeks.

Serving Suggestions

Set out a bowl of lentil chips with salsa,guacamole, orhummusfor a plain snack. Their sturdy texture makes them a good match forthicker dips, too.

For a snack board, add fresh vegetables and a couple of dips so everyone can scoop and nibble. Or serve a handful alongsidehearty soupsorsaladsfor a crunchy accompaniment.

Flavor Variations

For an herb variation, blend a little fresh cilantro or parsley into the batter. Start with a small amount so the lentil batter remains the base of the recipe.

Try olive oil as your oil of choice and add a little rosemary to the blender for a savory herb flavor.

A little nutritional yeast and chili powder blended into the batter gives the chips a nacho-inspired flavor while keeping them dairy-free.

Tips for Success

• Keep the soaking water.Measure it before soaking, then blend the entire contents of the bowl. Draining changes the batter.
• Blend thoroughly.Stop to scrape the container so no little lentil pieces remain.
• Spread the tortillas thinly.Use the back of a spoon to spread each portion outward. Thick tortillas can remain mushy and tear when you try to flip them.
• Watch the surface before flipping.The top should look dry, and a spatula should slide underneath without sticking. Keep the skillet at medium heat, not higher.
• Give the wedges space.Arrange them in a single layer on two baking sheets, and keep the final 15-minute rest in the switched-off oven.
• Cool before packing.Let the chips cool completely on the baking sheets before sealing them in a container.

Ingredient Substitutions

• Oil:Use avocado oil, olive oil, safflower oil, melted coconut oil, or another vegetable oil you enjoy. Olive oil and virgin coconut oil will contribute their own subtle flavor.
• Salt:Omit it if you prefer an unsalted chip.
• Lentils:Other dried lentils can be used in place of the split red lentils (e.g., green lentils, brown lentils, tan lentils, black lentils). Do not substitute cooked lentils or canned lentils.The batter needs uncooked lentils that have been soaked.
• Oil alternatives:I do not recommend simply leaving out the oil, and I have not tested applesauce as a replacement. An equal amount of runny almond butter, cashew butter, or tahini is a possible experiment, but I have not verified the finished chips with those substitutions. Nut butter would also change the nut-free status.

Frequently Asked Questions

I tried baking the tortillas without oil in the batter, including batches with an oil spray on top. They were tough and chewy rather than pleasantly crisp. For the texture I recommend here, keep the oil in the batter.

No. You can soak them for 6 to 12 hours at room temperature, or use the quick option: combine the lentils with the measured amount of boiling water and soak for 30 minutes. Keep all the liquid for blending.

The batter may be spread too thickly, or the tortilla may need longer before flipping. I suggest spreading the batter outward with a spoon into a thin circle. Wait until the surface looks dry and the spatula slides underneath without sticking.

I have not tested an air fryer method, but one reader reported making crisp chips that way. She found it fiddly because the chips needed a single layer and could blow around, and preferred the oven for making a batch. I recommend the oven instructions here; I do not have a tested air fryer time or temperature to share.