High-Protein Nacho Cheese Lentil Chips (Vegan, Grain-Free)

Learn how to make high-protein nacho cheese lentil chips that are crisp, savory, and packed with bold flavor. With 9g protein & 10g fiber per serving, they are vegan, gluten-free, and completely grain-free (no corn), with a rich orange color and flavor baked right in.

Crispy Grain-Free Vegan Protein Chips

If you’ve ever wanted a crunchy, nacho cheese-style snack that delivers protein, too, these red lentil chips may make you jump for joy.

This recipe grew out of my ongoing experiments with simple, high-protein bean and lentil baked goods of all kinds—the kind you can make from pantry ingredients without much effort, but that are also genuinely satisfying to eat. Made from red lentils and blended into a smooth batter, they bake up crisp, golden-orange, and packed with bold, savory flavor.

A small amount of oil helps create that classic chip texture, while keeping the recipe healthy and reliable. The chips are naturally vegan, gluten-free, and completely grain-free—no corn, no flour, just a smarter way to do chips.

Thanks to the red lentils and spices, these chips develop a rich, natural orange color—similar to traditional nacho cheese chips, but made entirely from whole-food ingredients. And because the flavor is baked right into the chips, you get all that savory, cheesy, smoky goodness—without the dust, and without the orange fingers!

Why You’ll Love These Healthy Nacho Cheese Chips

• High protein (9g protein per serving)
• High fiber (10g protein per serving)
• Vegan (egg-free & dairy-free)
• Grain-free (no corn) & gluten-free
• No rolling required (skip the rolling pin!)
• Savory vegan protein snack
• Naturally vibrant nacho-orange color
• Crisp texture (with just a small amount of oil)
• Made from simple pantry ingredients

Ingredients for the High Protein Lentil Chips

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

A small amount of oil is used here to help the chips crisp evenly and develop that classic chip texture. Here is the full list of pantry items you will need for this lentil chips recipe:

• Dried red lentils. See notes for other options.
• Nutritional yeast. This gives the chips their cheese-y flavor, without dairy.
• Tomato paste. Nacho cheese chips typically have tomato powder added.
• Smoked paprika (pimenton). Use a mild (or “sweet”) variety, unless you want some heat.
• Mild chili powder. As with the smoked paprika, opt for a mild variety, unless you want hot and spicy chips.
• Garlic powder. An equal amount of onion powder can also be used.
• Avocado oil. Or any oil you prefer such as olive oil or coconut oil.
• Ground turmeric (optional). I add this to up the orange color of the chips.

You will also need water and salt. I use filtered tap water. I provide a specific amount of salt in the recipe card, below, but it is entirely optional/adjustable.

How to Make Red Lentil Protein Chips

Note that the complete directions are also in the recipe card below.

Step One: Soak the Red Lentils

Place the dried red lentils in a medium bowl. Add enough boiling water to cover lentils by about 1 inch (2.5 cm). Let soak for thirty minutes.

• Overnight Soak Option: Alternatively, cover the lentils with room temperature water and soak for at least 8 hours or overnight.

Step Two: Preheat the Oven & Prep Baking Sheet

Preheat the oven to 350F (180C). Line a large, rimmed baking sheet with a silpat (silicone baking sheet liner) or parchment paper. (Note: The large baking sheet I use (day in and day out) is a standard half sheet pan sizes. It is a heavy pan measuring 18 x 13 inches (45 x 32.5 cm). See notes if you have a smaller pan).

Step Three: Drain the Lentils

Drain the lentils in a colander or mesh sieve. Discard the soaking water and rinse the lentils under fresh water.

Step Four: Blend the Lentil Protein Chips Batter

In a blender, process the drained lentils and 3/4 cup fresh water on high speed until blended and completely smooth. Scrape down the sides of the blender container and add the nutritional yeast, tomato paste, oil, spices, and salt. Blend for several seconds longer to combine. The batter will be thick, but spreadable.

Step Five: Spread the Batter

Scrape the lentil chip batter onto the prepared sheet pan. Use a spatula (an offset spatula works especially well) to spread the batter into an even layer.

Step Six: Bake for 30 Minutes.

Bake the protein chips in the preheated oven for 30 minutes. Remove the baking sheet from the oven (keep the oven on). Using a pizza cutter, pastry scraper or knife cut diagonal lines across the baked batter to create triangle shapes.

Step Seven: Reduce Heat & Bake Again

Reduce the oven temperature to 320F (160C). Return the cut chips to the oven and bake for another 25 to 30 minutes until crispy (they will look dry, and also feel firm to the touch). Check the chips often and remove the outer chips, as needed, if the inner chips need more time.

Step Eight: Cool & Break the Lentil Chips

Transfer the baking sheet to a wire rack and cool completely. Break the chips into pieces along the cut lines.

Taste & Texture of High-Protein Nacho Cheese Lentil Chips

The flavor of the nacho cheese protein chips is distinctly cheese-y (from the nutritional yeast) and spicy. They bake up crispy with a satisfying crunch. They are also sturdy enough for dipping.

Ingredient Substitutions

• Can I Use Red Lentil Flour in Place of the Dried Red Lentils? Yes. Use an equal weight (188 grams) of flour as the dried red lentils. Chickpea flour will also work. There is no need for soaking or blending. Whisk all of the ingredients in a large bowl until smooth to make the batter.
• Can I Use Other Varieties of Dried Lentils? Yes. Keep in mind, however, that the color of the chips will be very different, ranging from dark brown to black, depending on the color of lentils (e.g., green lentils, brown lentils or black lentils).
• Can I Use Dried Split Mung Beans (Yellow Lentils)? Yes. Split mung beans (available in Indian and Middle Eastern grocery stores, often labeled yellow lentils) work beautifully here. With the added spices and tomato paste, the color of the baked chips is a vibrant shade of orange.
• Can I Omit the Nutritional Yeast? Yes. The chips will still be spicy and flavorful, but they will not have a cheese-y flavor.

Frequently Asked Questions (FAQ)

• Can These Be Made into Smaller or Bigger Chips? Yes! You can cut the chips any shape you like, and that includes cutting them into smaller or bigger sizes. The baking time stays about the same.
• How Should I Store the Lentil Chips? Store the cooled chips in an airtight container at cool room temperature for 1 week. If the chips lose some crispness, place them on a metal baking sheet and bake at 250F (125C) for 15 to 20 minutes until crisp.
• Is there a Way to Make These Chips Even Crispier? Yes! You can add more oil by replacing an extra tablespoon (or two) of water with more oil. For every 1 tablespoon of oil, reduce the water by 1 tablespoon.
• Can I Omit the Oil? A small amount of oil is recommended for the best texture. It helps the chips crisp evenly and gives them a more traditional chip-like feel. Without it, the chips may still work, but may be slightly tougher/harder, drier and/or less crisp.
• Can I Use a Food Processor Instead of a Blender? Yes, you can. A blender will create a smoother batter in short amount of time, but a food processor still does the job.
• I Do Not Have a Large baking sheet. Can I Use a Smaller baking sheet? If you do not have a large (18×13 inches) baking sheet, divide the batter between two smaller baking sheets or pan. If you use one smaller baking sheet, the batter will be too thick.

How to Serve Red Lentil Nacho Chips

Try the red lentil chips:

• As a healthy, high-protein snack
• For a high-protein pre-workout snack
• As a high-protein-accompaniment to sandwiches and salads

Related Recipes

• Vegan Nut-Free Nacho Cheese
• Black Bean Chips (High Protein, 3 Ingredients)
• Vegan Chocolate Black Bean Protein Bars (Gluten-Free)
• 1-Ingredient Black Bean Tortillas (Grain-Free, Vegan)
• High Protein Lentil Banana Bread (V, GF, Oil-Free)