Skip to Content

Red Lentil Tortilla Chips {Grain-Free, Vegan}


2-Ingredient, crispy crunchy tortilla chips, made from red lentils! They are naturally grain-free, gluten-free, vegan, high-protein, and high-fiber.

When life gives you tortillas, and you live in Texas, you must make tortilla chips.

And that is exactly what I did with some of my red lentil tortillas from Monday’s post.

I made several batches, with and without spritzes of cooking spray, and at varying temperatures, ranging from 250F to 350F.

All of my results looked and smelled delicious. They also tasted dreadful. Think crun-chewy lentil jerky. While excellent for strengthening my jaw, they were definitively inedible.

I was not daunted! I knew exactly what my chips needed: fat. A light spray of oil on top wasn’t going to cut it: the fat needed to be in the tortillas from the start. So I made several mini batches of the tortillas, with varying amounts of oil, and tried the chip-making once again.


By replacing 2 tablespoons of water with oil (I used avocado oil, but use the oil you prefer), the chips were transformed from terrible to terrific. They are so delicious! Akin to corn tortilla chips, they are crispy, crunchy, and hearty, perfect for snacking solo or dunking into your favorite dip.

Make the lentil tortillas in the same manner as before, but use only 1 and 7/8 cups water instead of 2 cups to soak the 1 cup of lentils. When it is time to blend the batter, add those aforementioned 2 tablespoons of oil along with the salt.

Prepare and cool the tortillas, and then cut them into 8 equal wedges.

Arrange the wedges, in a single layer, on two parchment-lined baking sheets, and slide into the oven for a slow bake. I found 250F to be the perfect temperature for drying out and crisping the chips, without over-browning them, or worrying about burning. After 45 to 50 minutes, turn off the oven and let the chips remain in the oven for 15 minutes longer for final crisping.

Here are the results:

I hope that you are already imagining the different flavor possibilities (added to the blender when making the tortillas) for these chips. For example, fresh herbs (cilantro, parsley), rosemary (perhaps with olive oil as the oil), nutritional yeast & chili powder for a nacho cheese profile, garlic, or endless other options. Yes, please!

Happy munching, everyone!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Lentil Tortilla Chips {Grain-Free, Vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 64 chips 1x


2-Ingredient, crispy crunchy tortilla chips, made from red lentils! They are naturally grain-free, gluten-free, vegan, high-protein, and high-fiber.


  • 1 cup split red lentils, rinsed and drained
  • 2 cups water, less 2 tablespoons (1 and 7/8 cups total)
  • 2 tablespoons vegetable oil (I used avocado oil)
  • 1/4 teaspoon salt


  1. Prepare Tortillas: Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
  2. Do not drain lentils.
  3. Add the entire contents of bowl (soaked lentils and remaining water), oil and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
  4. Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
  5. Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batter into a 6-inch circle.
  6. Cook for 1 to 1-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  7. Repeat with the remaining batter.
  8. Make the Chips: Preheat oven to 250F. Line 2 large baking sheets with parchment paper.
  9. On a cutting board, evenly stack the tortillas. Cut the stack in half, and then in quarters. Cut the quarters in half, so that each tortilla yields 8 even wedges.
  10. Arrange wedges in a single layer on the prepared baking sheets.
  11. Bake in the preheated oven for 45 to 50 minutes or until chips appear dry and somewhat crisp. Turn off the oven; let chips remain in oven for 15 minutes longer. Remove from oven and let cool completely on baking sheets.


Storage: Store the cooled chips in an airtight container at room temperature for up to 2 weeks.

Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. They are not expensive, either (about $2.50 for a 1-pound bag, depending on where you live).

Tip: Be sure to use split, not whole red lentils for this recipe. It should not be a problem as split red lentils are far more common (whole red lentils tend to be available in Southeast Asian markets, or, occasionally, in bulk food sections of very well stocked natural foods stores.


  • Serving Size: 8 chips
  • Calories: 127
  • Sugar: 0.5 g
  • Sodium: 72.7 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 16 g
  • Fiber: 7 g
  • Protein: 6.5 g
  • Cholesterol: 0 mg


1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}
fluffy red lenil sandwich bread, cut into squares, on a white plate
Fluffy Red Lentil Bread {Grain-Free, Vegan}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 21st of March 2021

Hi! Could I use a can of chickpeas instead of soaked lentils!


Friday 19th of February 2021

Hi, is it possible to substitute (or omit) the oil?


Friday 13th of December 2019

Would brown lentils work too?


Friday 13th of December 2019

Hi Kristin,

Yes! I have since made these with brown, black and green lentils. They all work!

Chris Pearce

Tuesday 25th of June 2019

Tried these yesterday and they work out great. I have a recipe for asparagus and pea avocado-free guacamole which has to be made now I have the perfect dipping-things. Thanks for another great one, Camilla.


Tuesday 25th of June 2019

So glad you made anfyliked them Chris!


Tuesday 29th of May 2018

Hello. I have a question. What happens if I use whole red lentils. I live in Mexico and haven’t been able to find split lentils.


Sunday 3rd of June 2018

Maria! So sorry for the delay in response! I just bought some whole red lentils yesterday (the reverse is true here; hard to find whole ones except at Indian and Middle Eastern grocery stores). I just set them to soak and will provide an update tomorrow!

This site uses Akismet to reduce spam. Learn how your comment data is processed.