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
- 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.
- Do not drain lentils.
- 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.
- Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
- 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.
- 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.
- Repeat with the remaining batter.
- Make the Chips: Preheat oven to 250F. Line 2 large baking sheets with parchment paper.
- 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.
- Arrange wedges in a single layer on the prepared baking sheets.
- 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