Baked Lentil Tortilla Chips

GF V DF VG NF SF Aug 14, 2026

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These tortilla chips are gluten free, grain free, and lower in fat. They're made with lentils, which are a good source of fiber and plant based protein, and only use a minimal amount of oil, keeping them lower in calories. Pair them with hummus or any of your favorite dips, and you have the perfect snack!

SOAK
- 1 cup (192 g) Lentils
- 1 1/2 cup (360 g) Water
- 1 tsp (6 g) Salt

SEASON
- 1 tbsp (15 g) Extra virgin olive oil
- 1 tsp (3 g) Paprika
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1 tsp (1 g) Rosemary, dried

1. Add lentils, water, and salt to a large blender. Let the lentils soak for 1 hour on the counter before blending until smooth.

2. Preheat your oven to 350F, and line a large cookie sheet with parchment paper. Pour the batter onto your prepared baking sheet, and spread it thin to the edges of the pan.

3. Bake at 350F for about 20 minutes, or until lightly golden brown, and the surface is set and dry to the touch. Transfer to a cooling rack to fully cool.

4. Cut your large tortilla into small triangles, about TODO. Season on the cookie sheet with oil and spices.

5. Return the chips to the oven at 350F for about 15 minutes, mixing halfway, or until golden and crispy but not burnt.

6. Transfer to a wire rack to cool completely. They will crisp more as they cool. Store at room temperature for up to 1 week.

https://www.poormanprotein.com/recipes/lentil-chips

Servings: 8
1 oz, 28 g (~TODO chips)
Calories: 107
Protein: 6 g
(12 %)
Fat: 3 g
(3 %)
Carbs: 16 g
(6 %)
Fiber: 3 g
(10 %)

Description

Time

Prep Time:

1 hour

Rest Time:

10 minutes

Cook Time:

35 minutes

Total Time:

1 hours 45 minutes

Cost

Total Cost:

Cost per Serving:

$0.14

Ingredients

Serving(s)

Soak

1 cup Lentils

1 1/2 cup Water

1 tsp Salt

Season

1 tbsp Extra virgin olive oil

1 tsp Paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Rosemary, dried

Instructions

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Add lentils, water, and salt to a large blender. Let the lentils soak for 1 hour on the counter before blending until smooth.
Preheat your oven to 350F, and line a large cookie sheet with parchment paper. Pour the batter onto your prepared baking sheet, and spread it thin to the edges of the pan.

Bake at 350F for about 20 minutes, or until lightly golden brown, and the surface is set and dry to the touch. Transfer to a cooling rack to fully cool.