2-Ingredient, crispy crunchy tortilla chips, made from red lentils! They are naturally grain-free, gluten-free, vegan, high-protein, and high-fiber.
When life gives you tortillas, and you live in Texas, you must make tortilla chips.
And that is exactly what I did with some of my red lentil tortillas from Monday’s post.
I made several batches, with and without spritzes of cooking spray, and at varying temperatures, ranging from 250F to 350F.
All of my results looked and smelled delicious. They also tasted dreadful. Think crun-chewy lentil jerky. While excellent for strengthening my jaw, they were definitively inedible.
I was not daunted! I knew exactly what my chips needed: fat. A light spray of oil on top wasn’t going to cut it: the fat needed to be in the tortillas from the start. So I made several mini batches of the tortillas, with varying amounts of oil, and tried the chip-making once again.
By replacing 2 tablespoons of water with oil (I used avocado oil, but use the oil you prefer), the chips were transformed from terrible to terrific. They are so delicious! Akin to corn tortilla chips, they are crispy, crunchy, and hearty, perfect for snacking solo or dunking into your favorite dip.
Make the lentil tortillas in the same manner as before, but use only 1 and 7/8 cups water instead of 2 cups to soak the 1 cup of lentils. When it is time to blend the batter, add those aforementioned 2 tablespoons of oil along with the salt.
Prepare and cool the tortillas, and then cut them into 8 equal wedges.
Arrange the wedges, in a single layer, on two parchment-lined baking sheets, and slide into the oven for a slow bake. I found 250F to be the perfect temperature for drying out and crisping the chips, without over-browning them, or worrying about burning. After 45 to 50 minutes, turn off the oven and let the chips remain in the oven for 15 minutes longer for final crisping.
Here are the results:
I hope that you are already imagining the different flavor possibilities (added to the blender when making the tortillas) for these chips. For example, fresh herbs (cilantro, parsley), rosemary (perhaps with olive oil as the oil), nutritional yeast & chili powder for a nacho cheese profile, garlic, or endless other options. Yes, please!
Happy munching, everyone!
- 1 cup split red lentils, rinsed and drained
- 2 cups water, less 2 tablespoons (1 and ⅞ cups total)
- 2 tablespoons vegetable oil (I used avocado oil)
- ¼ teaspoon salt
- Prepare Tortillas: Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and remaining water), oil and salt to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
- Heat a nonstick skillet (well-seasoned cast iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
- Once warm, add ¼ cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batter into a 6-inch circle.
- Cook for 1 to 1-1/2 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
- Repeat with the remaining batter.
- Make the Chips: Preheat oven to 250F. Line 2 large baking sheets with parchment paper.
- On a cutting board, evenly stack the tortillas. Cut the stack in half, and then in quarters. Cut the quarters in half, so that each tortilla yields 8 even wedges.
- Arrange wedges in a single layer on the prepared baking sheets.
- Bake in the preheated oven for 45 to 50 minutes or until chips appear dry and somewhat crisp. Turn off the oven; let chips remain in oven for 15 minutes longer. Remove from oven and let cool completely on baking sheets.
Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. They are not expensive, either (about $2.50 for a 1-pound bag, depending on where you live).
Tip: Be sure to use split, not whole red lentils for this recipe. It should not be a problem as split red lentils are far more common (whole red lentils tend to be available in Southeast Asian markets, or, occasionally, in bulk food sections of very well stocked natural foods stores.