Tomato and Basil Lentil Chips Recipe

Tomato and Basil Lentil Chips Recipe

These healthy baked lentil chips are high protein and free of gluten, nuts, seeds and grains. No frying or oil is needed as these healthy chips are oven baked. Suitable for vegan, gluten-free, grain-free, nut-free and oil-free diets. Try these homemade healthy chips today!

Otherwise known as protein chips as they are high in plant protein. A great alternative way to cooking lentils that doesn’t involve boiling.

Healthy Tomato and Basil Lentil Chips

The lentil chips have a sweet tangy tomato base with a hint of aromatic basil. They are very inexpensive to make and are crispy, filling, high in fibre and vitamins.

Naturally gluten free chips that are free of grains and wheat. What isn’t there to love about these lentil crisps?

Tomato and Basil Lentil Chips Video

Normal crisps are 1/3 oil and usually extracted with extracted, heavily refined, high temperature heated and very unhealthy oil. Even baked chips are often about 1/5 oil but with added sugar and flavours to make up for the reduced fat.

These lentil chips have no added oil. They may be a bit dry on their own so have with a dip if you like such as my hummus trio.

Tomato and Basil Lentil Chips Gluten Free

These oil free chips are bursting with tangy and spicy flavour from tomatoes, basil, onion, garlic smoked paprika and cayenne pepper. I can’t decide if they are lentil chips or lentil crisps but opted for chips in the end due to the triangular shape.

A pinch of turmeric is added to boost the nutrient content and colour. Curcumin is the active ingredient in turmeric and has powerful properties such as anti-inflammatory and antioxidants. It’s hard to get a decent amount of turmeric in your diet so a pinch in everything savoury really does add up. I use turmeric in many recipes like my ginger turmeric cookies.

Tomato and Basil Lentil Chips Crisps

Often the chips don’t dry all the way through so it’s best to eat straight after making. They should be eaten within a couple of days and stored in the fridge. If you want a chip baked all the way through then reduce the oven temperature to 120C on the second bake.

These oil free chips are baked at a low temperature to reduce acrylamides. This chemical can be found in burnt food and has been linked to some illnesses such as cancer.

Tomato and Basil Lentil Chips - High Protein

It’s important to use red split lentils in this recipe as they cook quicker than normal lentils even after being blended. They are also very inexpensive – a batch of these crisps costs less than 45p for over 150g.

Please don’t boil your lentils to make lentil chips – the soaking and oven baking is what cooks them.

Tomato and Basil Healthy Lentil Chips

These lentil chips are about 1/4 protein so very high in plant-based protein. If you want to add more protein and nutrients then add 1-2 tbsp of chia seeds or flax seeds to the mixture.

In my trials, the protein chips turned out the same with flax or chia added but I decided to omit it from the recipe as it’s already got quite a few ingredients. Try adding chia or flax if you like for extra plant based protein and omegas.

Tomato and Basil Lentil Chips Wheat Free

Red lentils often lose all of their colour when cooked (several people commented that red lentil pasta just looks like normal pasta after cooking). But in this recipe tomato puree, turmeric and smoked paprika help make a bright orange protein chip.

Did you know lentils are one of the most sustainable foods you can eat? Growing lentils requires no fertilisers and they have a very low carbon footprint. Also lentils actually improve the soil health adding and distributed nutrients as they grow.

Tomato and Basil Lentil Chips Oil-free

Use this healthy lentil chips as a base recipe and you can replace the tomato and basil with other flavours. I think coconut and lemon spiced would also work well to give a Thai inspired healthy chip.

Tag me on facebook or Instagram @nestandglow if you adapt this recipe – I love seeing your photos.

lentil chips that are high protein, gluten free and healthy without oil

Tomato and Basil Lentil Chips Recipe


  • 1 cup  / 140g Red split lentils
  • 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
  • ¾ cup / 180ml Water
  • 1 tbsp dried Basil


  1. Soak the lentils in salted water for at least an hour, overnight is best.
  2. Drain and rinse the lentils then add to a blender with everything else apart from the basil.
  3. Blend until smooth then stir in the basil.
  4. Pour onto a grease-proof paper lined baking dish and spread to the sides.
  5. If you have a dish that fills a normal oven then this will make one batch, for a half size mini oven as I use in the video it makes two batches.
  6. Bake at 190C / 375F for 30 mins.
  7. Remove the lentil chips from the oven and let stand for 10 mins.
  8. Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 protein chips.
  9. Place lentil chips directly on an oven wire rack then bake for another 5-15 mins at 170C / 340F until dry and remove from oven before the sides catch.
  10. Remove the chips from the oven when the edges are golden.
  11. Enjoy as soon as lentil chips are out of the oven, or keep chilled in an airtight container for up to 3 days.


  • On the second bake, you do need to watch the lentil chips carefully as the edges can catch easily.
  • Take lentil chips out of the oven just as you see the edges go golden.
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16 thoughts on “Tomato and Basil Lentil Chips”

    1. I don’t have one myself but think that would work great to crisp these up with the hot air in an airfryer. Please let me know how you get on

    1. Eek sorry about that! But thanks for spotting my mistake (it’s sometimes hard as I proof my own work). You stir it after blending, I’ve updated it now. Thanks Lori

  1. These look AMAZING! Trying to find something to replace my partners obsession with highly salted nutrionsless tortilla chips hahaa!
    Would this work with anything other than lentils too? 🙂

    1. Great hope he likes them, you may want to add some oil to start with to ween him off the normal ones. These being oil free the texture might be a bit off if you are used to a normal one. I’ve tried with quinoa and buckwheat with no luck – they just weren’t crunchy enough. I’ll keep on trying

    1. Hi there, the water is for the final amount used in the chips. The soaking water I don’t measure and just use enough to easily cover the lentils

      1. Thank you, I’ve got them in the oven now,I had trouble getting the grease proof off, so they don’t look as nice as yours. I need to practice.

        1. Sorry to hear you had some issues there, if they are difficult to pull away I would leave them to cool for a bit longer as they should firm up.

  2. Great recipe! Lessons learned on my part:
    1. Spread the batter thin for crispy chips – mine turned ou doughy in some spots where it was too thick (i.e. didn’t crisp up)
    2. Baking the second time, I think the 20 – 30 mins may be too long – mine started to burn after just 3 – 4 mins. Maybe second round of baking should be at a lower temperature?
    3. Last point is just personal preference … I think I’d add a bit more salt next time … up to 1/2 tsp.

    Even with all of the above noted, they’re really yummy! (And filling!) 😁

    1. Thanks so much for sharing that! I’ll plan to make this recipe again and update timings. So thankful for you sharing that information.

    1. I haven’t but I don’t think it would work as the lentils need to be cooked and would probably just be very tough even if they are sprouted then dried.

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