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.
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
Play on YouTube
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.
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.
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.
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.
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.
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.
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.
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
- Soak the lentils in salted water for at least an hour, overnight is best.
- Drain and rinse the lentils then add to a blender with everything else apart from the basil.
- Blend until smooth then stir in the basil.
- Pour onto a grease-proof paper lined baking dish and spread to the sides.
- 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.
- Bake at 190C / 375F for 30 mins.
- Remove the lentil chips from the oven and let stand for 10 mins.
- Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 protein chips.
- 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.
- Remove the chips from the oven when the edges are golden.
- 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.