Baked Lentil Tortilla Chips

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 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.

Step 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 for about 5 minutes.

Step 4

Cut your large tortilla into small triangles, about 96 chips. Season on the cookie sheet with oil and spices.

Step 5

Return the chips to the oven at 350F for about 20 minutes, or until golden and crispy but not burnt. Transfer to a wire rack to cool completely. They will crisp more as they cool. Store at room temperature for up to 1 week.

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