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Tomato and Basil Lentil Chips Recipe

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These Tomato and Basil Lentil Chips are a healthy and flavorful homemade snack packed with protein and a blend of spices. Made by blending soaked red split lentils with tomato puree, onion, garlic, and herbs, then baked into crispy chips, they offer a satisfying crunch with a hint of smoky and tangy flavors. Perfect for a nutritious snack or appetizer, these chips are vegan, gluten-free, and bursting with Mediterranean-inspired taste.

Ingredients

Base Ingredients

  • 1 cup / 140g Red split lentils
  • ¾ cup / 180ml Water
  • 4 tbsp Tomato puree
  • 1 slice Onion
  • 2 cloves Garlic
  • 1 tsp Smoked paprika
  • ½ tsp Turmeric
  • ½ tsp Cayenne pepper
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Maple syrup
  • Pinch of Salt and Pepper

Herbs

  • 1 tbsp dried Basil

Instructions

  1. Soak Lentils: Soak the red split lentils in salted water for at least one hour, though soaking overnight yields the best texture.
  2. Prepare Blend: Drain and rinse the soaked lentils thoroughly. Place the lentils into a blender along with tomato puree, onion slice, garlic cloves, smoked paprika, turmeric, cayenne pepper, apple cider vinegar, maple syrup, salt, pepper, and water.
  3. Blend Smooth: Blend all ingredients until you achieve a smooth, lump-free mixture. Then gently stir in the dried basil by hand to distribute evenly.
  4. Spread Mixture: Line a baking dish with greaseproof paper. Pour the blended mixture onto the paper and spread it out evenly to the edges, forming a thin layer.
  5. Bake First Stage: Bake the lentil mixture at 190°C (375°F) for 30 minutes. This will start to set and cook the chips.
  6. Rest After Baking: Remove the dish from the oven and let it stand for 10 minutes to cool slightly and firm up.
  7. Cut Chips: Carefully peel the baked lentil layer off the greaseproof paper. Cut it first into long strips, then into triangle shapes, making roughly 50 chips per batch.
  8. Bake To Dry: Place the cut chips directly on an oven wire rack. Bake at a lower temperature of 170°C (340°F) for an additional 5 to 15 minutes, watching closely until the edges turn golden and the chips become crispy.
  9. Cool And Store: Remove the lentil chips from the oven once golden and crispy. Enjoy immediately or allow them to cool fully and store in an airtight container in the refrigerator for up to 3 days.

Notes

  • Soaking lentils overnight improves texture and reduces cooking time.
  • Adjust cayenne pepper amount to control spice level.
  • Using a wire rack in the second bake stage ensures even drying and crisping.
  • Store chips chilled in an airtight container to maintain freshness up to 3 days.
  • If you have a smaller oven, this recipe can be baked in two batches.

Find it online: https://recipeplenty.com/tomato-and-basil-lentil-chips-recipe/