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Tomato & Basil Lentil Chips



  • 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


  1. Soak the lentils in salted water for at least an hour, overnight is best.
  2. Drain and rinse the lentils then add to a blender with everything else apart from the basil.
  3. Blend until smooth then stir in the basil.
  4. Pour onto a grease-proof paper lined baking dish and spread to the sides.
  5. If you have a dish that fills a normal oven then this will make one batch, for a half size mini oven as I use in the video it makes two batches.
  6. Bake at 190C / 375F for 30 mins.
  7. Remove the lentil chips from the oven and let stand for 10 mins.
  8. Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 protein chips.
  9. Place lentil chips directly on an oven wire rack then bake for another 5-15 mins at 170C / 340F until dry and remove from oven before the sides catch.
  10. Remove the chips from the oven when the edges are golden.
  11. Enjoy as soon as lentil chips 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 lentil chips carefully as the edges can catch easily.
  • Take lentil chips out of the oven just as you see the edges go golden.