Lentil Chips

Halve the recipe for a reasonable amount of chips.

Keep the recipe as is if it’s been AGES since you’ve had chips because they ONLY come in plastic bags and you’re making up for lost time.

INGREDIENTS

• 2 cups dry lentils

• 2 2/3 cups water

optional

• 2 cloves fresh chopped garlic

• 1 tbsp fresh chopped herbs (rosemary, thyme, coriander, etc)

• 1/2 tbsp nutritional yeast

• 1 tsp salt

• 1 tsp chili flakes or fresh chopped chili

• 1 tsp black pepper

METHOD

1. Preheat oven to 400F or 200C

2. Blend the lentils into a powder

3. Stir lentil flour in a large bowl with optional dry ingredients / spices

4. Whisk slowly in the water & stir until totally mixed

5. Let sit for 5 minutes

6. Grease your baking tray with a light coat of olive oil

7. Give your batter another stir & then slowly tip the bowl to pour a circle onto the tray

8. Carefully put tray into oven & bake for 18 minutes or until lightly browned

9. Using a spatula gently peel the tortilla off the tray—perhaps you want a tortilla instead! here you go. If chips it is, keep going…

10. Break up with your fingers into organic shaped chips or use a knife to cut square or triangles, then put them back onto the tray, with the opposite side facing up this time

11. Return tray to the oven and bake for an additional 5 minutes for a golden chip or bake longer for a crunchier chip

REMOVE and ENJOY!

I store these in a glass jar so that they stay fresh! If there is any moisture left in them, as in if they are still bendy, store them in the fridge.