Ingredients:

  • 1 cup (190g) dry red lentils, rinsed and soaked
  • 1/2 cup (120ml) fresh water
  • 1 tsp (6g) fine sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) smoked paprika
  • 1/2 tsp (1g) black pepper

Instructions:

  1. Rinse the red lentils under cold water until the water runs clear. Soak them in a bowl of water for at least 4 hours (or overnight).
  2. Drain the soaking water and place the hydrated lentils into a blender. Add the fresh water and salt, blending on high until the mixture is a velvety, completely smooth puree.
  3. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
  4. Pour the lentil batter onto the center of the sheet. Use an offset spatula to spread the batter in a thin, even layer (thickness of a piece of cardstock).
  5. Stir the olive oil, garlic powder, smoked paprika, and black pepper directly onto the sheet, swirling them in for a marbled effect.
  6. Bake for 30–40 minutes until the edges turn deep mahogany-brown and the surface is matte.
  7. Remove from the oven and, while still warm, score the batter into squares or triangles using a pizza cutter or knife.
  8. Return the scored chips to the oven for 5 more minutes to fully crisp the edges.