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lentil chips

Baked Lentil Chips

Keri Bevan
These baked lentil chips are so simple to make. Say goodbye to pre-packaged chips that high in salt, fat, sugar and added starches. These lentil chips are crispy, spicy and cheesy and so much healthier than anything you could buy at the store.
4.86 from 14 votes
Prep Time 5 mins
Cook Time 45 mins
soaking time 3 hrs
Total Time 3 hrs 50 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 servings
Calories 293 kcal


  • 1 cup red lentils
  • cups water divided
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Sriracha sauce
  • ¼ cup plus 1 tablespoon olive oil divided
  • ¼ teaspoon salt


  • Soak lentil in 1 cup of water for at least 3 hours, ideally overnight. Do not drain.
  • Preheat oven to 350 ° F (175 ° C). Line a baking tray with parchment paper.
  • In a high speed blender, blend lentils, nutritional yeast, ¼ cup of the olive oil, ½ cup of water and Sriracha sauce.
  • Spread the batter in a thin layer across the baking sheet and bake for 30 minutes.
  • Remove baked lentils from oven and cut into triangular chips. Return them to the baking pan and brush with the remaining tablespoon of olive oil.
  • Bake for another 15-20 minutes, or until the lentil chips are crispy and golden.


Calories: 293kcalCarbohydrates: 29gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 239mgPotassium: 510mgFiber: 15gSugar: 1gVitamin A: 23IUVitamin C: 4mgCalcium: 28mgIron: 4mg
Keyword lentil chips
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