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2 Ingredient, crispy crunchy tortilla chips, made from red lentils! They are high protein (7 grams per serving), as well as grain-free, gluten-free, vegan, 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.
Eureka!
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.
Recipe Benefits
- vegan (egg-free, dairy -free)
- gluten-free
- grain-free
- high protein (7 grams per serving)
- high fiber (7 grams per serving)
- easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- split red lentils
- vegetable oil of choice (e.g., avocado oil, olive oil, safflower oil)
You will also need some water (I used filtered tap water) and (optional) salt.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- 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 1/4 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.
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!
Related Recipes
Red Lentil Tortilla Chips {Grain-Free, Vegan}
Equipment
Ingredients
- 1 cup split red lentils, rinsed and drained
- 2 cups water, less 2 tablespoons (1 and 7/8 cups total)
- 2 tablespoons vegetable oil, I used avocado oil
- 1/4 teaspoon salt
Instructions
- 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. (Alternatively, quick soak the lentils in boiling water for 30 minutes)
- 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 1/4 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.
Excellent. Used olive oil. The wraps take a little experimenting to get the technique right for cooking (that first pancake is always weird too), but the texture out of the pan is crepe-like, pliable and delicious. Perfect canvas for endless number of flavor add-ins (garlic, chilis, herbs…) I didnt have time to bake them right away, but they were still just as pliable and awesome 3 days later from the fridge.
I did some in the air fryer. They turned out fantastic, but it was fussy because you can only do one layer and they get blown around. It was much simpler/faster/better in the oven on a pan. I spritzed them with a little olive oil and extra salt. I accidentally doubled the 1/4 tsp salt in the batter and thought it was just right for chips (personal preference). Maybe taste your first wrap and add as needed. They were crispy, crunchy, delicious and sturdy. Similar in texture to a thin pita chip. A bit of effort, totally worth it. Appreciate all the work behind this excellent, healthy and versatile recipe.
You are so welcome, Sarah! Thank you for sharing ypur great tips, too! 🙂
Have you tried replacing the oil with apple puree?
Just wondering if it would work to try and stay oil free????
Hi Jane, I’ve made them without oil (I mention it in the post)— not apple purée— and they were not good at all. You need some sort of fat to make them tasty and crispy. I think a better possible option is to sub the oil with an equal amount of runny nut butter (e.g., almond butter, cashew butter, or tahini). Cheers.
Why can I use green lentils?
Hi Dor! Did you mean to write “can’t” instead of can? You can certainly try the recipe with green lentils, I have not tested it but it should work.
These are so good. Even my husband liked them. Thank you for sharing.
Wonderful, Tammy! I am so glad that they were a success 🙂
What am I doing wrong!?! I followed the instructions but my tortillas are not cooking properly. They just don’t seem to cook through. They stay mushy and just rip apart when I try and take them out of the pan.
Hi Amanda,
Oh no, I am so sorry you are having issues with the recipe! This one is worth trying again, because I really think you will enjoy them once you get the hang of making them. It sounds like your tortillas may have been too thick.
Here is what I suggest: Spread the batter more thinly by pouring it into the middle of the pan and then moving it, with a spoon, to cover the pan (making the layer of batter thinner as you spread it). It is 100% fine if the batter sticks in some places as you move it out with the spoon. It is just bringing to cook in those spots. Just keep spreading! You can even add a few more spoonfuls of batter to sparse places if you spread it too thin. It will cook much faster when it is thinner and there will be zero mush. Do not try to flip the tortillas until it start to lift, without sticking, when you slide a spatula under it. I know you can do it, do not give up! These are so delicious, cheap and worth it. 😊
Hi i just stumbled on your site! Your Tortillas, and of course chips, and other clever recipes using beans and legumes seem quite genius. And I can’t wait to get in the kitchen and try some hopefully all these recipes!I’ve been vegetarian for some years now and more recently eating more gluten free and vegan recipes I wish I had discovered your recipes sooner! Thx for all the leg work on these!
Thanks so much, Christina, and welcome! So happy that you found me 🙂
Such a delicious and easy healthy snack! Thanks for the great recipe!
You are so welcome, Lia!
Hi! Could I use a can of chickpeas instead of soaked lentils!
Hi Divine,
Sorry, but no. The legume (lentils or chickpeas) cannot be pre-cooked for this recipe to work.
These are easy and good! I was wanting a healthy options for chips, these are it.
Would brown lentils work too?
Hi Kristin,
Yes! I have since made these with brown, black and green lentils. They all work!
Which Lentils do you believe is best on their own?
That’s like choosing a favorite child, Jacques! Really, though, I love all varieties. Red are wonderful for soups as they break down so easily, but I prefer black or green lentils for salads and other purposes where they need to maintain their shape.
Tried these yesterday and they work out great. I have a recipe for asparagus and pea avocado-free guacamole which has to be made now I have the perfect dipping-things. Thanks for another great one, Camilla.
So glad you made anfyliked them Chris!
Hello. I have a question. What happens if I use whole red lentils. I live in Mexico and haven’t been able to find split lentils.
Maria! So sorry for the delay in response! I just bought some whole red lentils yesterday (the reverse is true here; hard to find whole ones except at Indian and Middle Eastern grocery stores). I just set them to soak and will provide an update tomorrow!
Good news, Maria! I soaked the whole lentils and made some tortillas–they worked perfectly! The whole red lentils start to split apart naturally after about an hour of soaking, so it did not take any longer to soak them than with the split red lentils. I will add a note to the recipe in case others have the same question 🙂
Have you tried using green split peas too? Just curious!
I have been meaning to try this with the split peas–should work fine!
OMG!!! These are amazing!!! They turned out perfectly!! I put the lentils in to soak then didn’t get a chance to make them until 2 days later. For anyone wondering if you can leave them soaking for more than over night….yes. I did pop it into the fridge for the second night but they were fine the second day. Thanks for both of these awesome recipes!!!
YAY!!!!! So thrilled that you are loving the recipes, too, Jackie! And thanks, so much, for the tip about leaving the lentils soaking for longer than 12 hours. Perfect!