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

close up of high-protein nacho cheese lentil chips in a white bowl

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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. They are naturally vegan, gluten-free, and completely grain-free (no corn), with a rich orange color and flavor baked right in—so you get all that classic nacho goodness, without the mess.

Prep Time10

Cook Time55

Total Time1 5

Course: Snacks & Appetizers

Cuisine: American

Keyword: easy diy lentil chips, grain-free chips, high protein snack, nacho cheese, protein chips, red lentils, savory protein snack

Servings: servings (about 12 chips)

Author: Camilla

Equipment

1 Large Baking Sheet 18 x 13 inches (45 x 32.5 cm)

Ingredients

1 cup dried red lentils (see notes for using other lentil varieties)
Boiling water for soaking
3/4 cups water
1/4 cup nutritional yeast
2 tablespoons tomato paste
2 tablespoons avocado oil (or oil of choice)
2 teaspoons smoked paprika (mild, not hot)
2 teaspoons garlic powder
1 1/2 teaspoons mild chili powder
1 teaspoon salt (adjustable/optional, to taste)
Optional: 1/2 teaspoon turmeric (for color)

US Customary - Metric

Instructions

Place the dried red lentils in a medium bowl. Add enough boiling water to cover lentils by 1 inch (2.5 cm). Let soak for thirty minutes.
Preheat the oven to 350F (180C). Line a large, rimmed baking sheet (18x13 inches) with a silpat (silicone baking sheet liner) or parchment paper.
Drain the lentils in a colander or mesh sieve. Discard the soaking water and rinse the lentils under fresh water.
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.
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.
Bake 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 (it does not need to be a sharp knife), cut diagonal lines across the baked batter to create triangle shapes.
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.
Transfer the baking sheet to a wire rack and cool completely. Break the chips into pieces along the cut lines.

Notes

Storage: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.

Overnight Soak Option: If you prefer, cover the lentils with room temperature water and soak for at least 8 hours or overnight instead of using the boiling water method.

Tip: If you do not have a large (18x13 inches) baking sheet, divide the batter between two smaller sheets. Otherwise , the batter will be too thick.

Using Other Lentils: You can use any other variety of lentils in place of red lentils. 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). Dried split mung beans (often labeled yellow lentils) can be used, too. The color will be orange , given the added spices and tomato paste.

Nutrition