These healthy baked chips are high protein and free of oil, nuts, seeds and grains. No frying or oil is needed as the chips are oven baked. Suitable for vegan, gluten-free, grain-free, nut-free and oil-free diets. Try these homemade healthy chips today!
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. What isn’t there to love about these chips?
Tomato and Basil Lentil Chips Recipe
- Total time: 1h 20m
- Yield: 150g / 6 servings
- Calories: 100 cal 1/6th serving
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- 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.
- 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 like I use in the video it makes two batches.
- Bake at 230C / 450F for 30 mins.
- Remove from the oven and let stand for 10 mins.
- Peel off the greaseproof paper and cut into long strips, then into triangles. One batch makes about 50 chips.
- Place directly on an oven wire rack then bake for another 20-30 mins at 190C / 375F.
- Remove from the oven when the edges are golden.
- Enjoy as soon as they 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 chips carefully as the edges can catch easily.
- Take out of the oven just as you see the edges go golden.
Tomato and Basil Lentil Chips Video
Normal fried crisps are 1/3 oil and often the solvent extracted, heavily refined and high temperature heated 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 chips have no added oil. They may be a bit dry on their own so have with a dip if you like.
These chips are bursting with tangy and spicy flavour from tomatoes, basil, onion, garlic smoked paprika, cayenne pepper. A pinch of turmeric is added to boost the nutrient content and colour.
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.
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.
These 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 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.
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 chip.
Use this 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. Tag me on facebook or Instagram if you adapt this recipe.