Vegan Lentil Crisps Recipe

When I first came up with this idea, I googled it. That's usually what I do when I come up with a recipe idea. 

There are always numerous other similar ideas out there done by other people. This idea is no exception. 

Let's face it, to come up with something truly and 100% new is virtually impossible. 

However, all the other recipes that looked good and were popular,  required first cooking your lentils. 

In this case we use uncooked lentils for a crunchier and nuttier finished product. It also eliminates a lot of extra work. 

These lentils crisps are quick and easy to make and only have two essential ingredients: lentils and water. 

I actually opted for a few more ingredients, but they are very basic ones you more than likely already have on hand. Just some oil and a few spices.

The first batch I made, I ate them all in a day and half. They were just too good to resist. I had to make another batch and take the pictures immediately just to ensure I'd be able to photograph them. 



If you're a nut addict like I am, these are just as addictive. They're crunchy, crispy, spicy and irresistible. 

Ingredients
1 cup dry lentils
1 tbl olive oil
1/3 cup water
1/4 tsp garlic powder
1/4 tsp cayenne
1/4 tsp paprika

First, grind your lentils into a powder using a spice/coffee grinder. You can leave some chunks/whole pieces, but they should be mostly ground down. I did two batches of a 1/4 cup each so as not to overcrowd the grinder. 

Next, in a small mixing bowl combine all the ingredients and stir until a moist, crumbly paste is formed and everything is nicely mixed. 

Line a quarter sheet tray with parchment or foil and coat with non-stick spray. 

Pour the mixture in the pan and spread to edges until you have a smooth and even layer all around. Tuck in any stray edges so its mostly a nice rectangle. 

Place in a cold oven. 

Set the oven to 450 F. 

When the oven reaches temp set a timer for 11 minutes. 

Remove from the oven and allow to cool thoroughly. As they cool to room temp they will set and crisp up. 

Store in a loosely covered container. Do not seal the container. You want any remaining moisture to be able to escape and evaporate. 

I prefer to store the still loosely covered container in the fridge. This ensures moisture will not build up and our lentil crisps will remain crisp.