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The first time I took a bite of homemade Tomato and Basil Lentil Chips, I was blown away. With a crispy texture and a burst of flavor, these chips transformed snacking from a guilty pleasure into a nourishing delight. Picture it: a cozy evening spent in the kitchen, the aroma of roasted garlic mingling with vibrant tomato puree, creating a sensory experience that’s both comforting and exciting.

One might think that achieving such deliciousness could be complicated, but here’s the best part: this recipe is as straightforward as it gets! In just over an hour, you can create your own batch of lentil chips that are not only packed with protein but also gluten-free and irresistibly crunchy.

Perfect for when you’re craving something wholesome after a long day or if you’re hosting friends and need a unique snack that beats any store-bought alternative. Join me on this culinary adventure as we whip up these flavorful chips that are sure to be a crowd-pleaser, proving that healthy snacking doesn’t have to sacrifice taste.

Why Make Tomato and Basil Lentil Chips?

Crispy texture: These lentil chips deliver a satisfying crunch that keeps you coming back for more.
Burst of flavor: The combination of tomato puree, garlic, and spices creates a savory experience that tantalizes your taste buds.
Nutritious snacking: Packed with protein and fiber, they are a healthy alternative to traditional chips.
Easy to make: With only a few simple steps, you can whip up a stellar snack in about an hour—perfect for busy days.
Versatile: Enjoy them on their own, dip them in your favorite sauce, or pair with a refreshing drink for a delightful treat.
Crowd-pleaser: Impress your guests and family with these unique chips that redefine what snacking can be! For more wholesome ideas, check out our section on healthy snack alternatives.

Tomato and Basil Lentil Chips Ingredients

Dive into the delightful world of making your own Tomato and Basil Lentil Chips with these simple and nutritious ingredients!

For the Chips

Red split lentils – 1 cup / 140g; a fantastic source of protein, perfect for creating a crispy base.
Tomato puree – 4 tbsp; adds a rich tomato flavor and beautiful color to your lentil chips.
Onion – 1 slice; infuses the chips with a sweet, savory depth when blended.
Garlic – 2 cloves; gives a robust flavor that complements the tomatoes perfectly.
Smoked paprika – 1 tsp; introduces a subtle smokiness that enhances the overall taste.
Turmeric – ½ tsp; not only adds color but also provides anti-inflammatory benefits.
Cayenne pepper – ½ tsp; adds a spicy kick to wake up your taste buds.
Apple cider vinegar – 2 tbsp; elevates the flavors with a touch of acidity.
Maple syrup – 1 tbsp; balances the savory ingredients with a hint of sweetness.
Salt and Pepper – pinch; crucial for seasoning your chips to taste.
Water – ¾ cup / 180ml; helps achieve a smooth batter for the chips.
Dried basil – 1 tbsp; contributes a fragrant herbal flavor that ties everything together beautifully.

Feel free to experiment with the spices or add your favorite seasonings to make these Tomato and Basil Lentil Chips truly your own!

How to Make Tomato and Basil Lentil Chips

Soak the lentils in salted water for at least an hour, but overnight yields even better results. This helps soften them, ensuring a creamy blend later.
Drain and rinse the lentils, then add them to a blender along with the tomato puree, onion, garlic, smoked paprika, turmeric, cayenne pepper, apple cider vinegar, maple syrup, salt, and pepper, leaving the basil for later.
Blend until smooth, creating a vibrant, well-combined mixture. The texture should be creamy and spreadable, allowing for easy application onto the baking sheet.
Stir in the dried basil, giving your mixture an aromatic boost. This step infuses the chips with a delightful herbal essence that’s hard to resist!
Pour the lentil mixture onto a grease-proof paper lined baking dish and spread it evenly, reaching the edges for consistent baking.
Bake at 190°C (375°F) for 30 minutes. Watch for the edges to start firming up and the color to turn a light golden brown.
Remove the tray from the oven and let the chips stand for 10 minutes. This sets up the texture, making them easier to cut into shapes.
Peel off the greaseproof paper and cut the chips into long strips, then slice into triangles for that classic chip shape.
Place the lentil chips directly on an oven wire rack to crisp up further. Bake for an additional 5-15 minutes at 170°C (340°F) until completely dry, being careful to avoid burnt edges.
Remove the chips from the oven when the edges are golden and crispy. Let them cool, and they’re ready to enjoy!

Optional: Serve with your favorite dip for an extra flavor boost.

Exact quantities are listed in the recipe card below.

What to Serve with Tomato and Basil Lentil Chips?

Elevate your snacking experience with delightful side accompaniments that harmonize beautifully with these flavorful chips.

Creamy Hummus: A smooth sesame base adds richness and a nutty flavor, making it the perfect dip for a crunchy contrast.
Fresh Guacamole: Chilled, zesty avocado dip enhances the chips’ savory notes while adding a burst of creaminess to every bite.
Tzatziki Sauce: The coolness of yogurt and cucumber in this traditional sauce provides a refreshing palate cleanser that balances the spices.
Roasted Vegetable Salad: Tossed with a squeeze of lemon and olive oil, the earthy flavors of roasted veggies pair well with the chip’s crispy texture.
Spicy Salsa: A vibrant mix of chopped tomatoes, onions, and chili peppers gives your chips an extra kick, elevating them to a fiesta-worthy snack.

With these delightful pairings, every crunch of your Tomato and Basil Lentil Chips becomes a stepping-stone to various taste sensations!

How to Store and Freeze Tomato and Basil Lentil Chips

Fridge: Keep your leftover Tomato and Basil Lentil Chips in an airtight container for up to 3 days to maintain their freshness and crunch.

Freezer: For longer storage, freeze the chips in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can last up to 3 months!

Reheating: To revive the crunch, reheat your chips in the oven at 170°C (340°F) for about 5-10 minutes, ensuring they remain crispy and delicious.

Make Ahead Options

These Tomato and Basil Lentil Chips are perfect for meal prep and can save you time on busy days! You can soak the lentils and prepare the chip mixture up to 24 hours in advance; just blend the ingredients and refrigerate them in an airtight container. When you’re ready to bake, simply pour the mixture onto a lined baking dish and follow the baking instructions. To maintain the best texture and flavor, ensure the chips cool completely before storing them in an airtight container, where they’ll stay fresh for up to 3 days. You’ll have crispy, homemade snacks ready to enjoy with minimal effort!

Tomato and Basil Lentil Chips Variations

Feel free to personalize your Tomato and Basil Lentil Chips and make them uniquely yours with these fun twists!

Spicy Twist: Add 1 tsp crushed red pepper flakes to the batter for an extra kick that spice lovers will adore. This adds depth and heat, turning your chips into a fiery delight!
Herb Medley: Mix in 1 tbsp of your favorite fresh herbs like oregano or thyme for a fragrant and tasty variation. Fresh herbs elevate the flavor, creating a vibrant taste experience sure to impress.
Cheesy Flavor: Stir in 2 tbsp nutritional yeast before blending for a cheesy taste without dairy. This gives your chips a savory richness, making them irresistible for any muncher.
Gluten-Free: Ensure all added ingredients are gluten-free, or replace the lentils with chickpea flour for a different yet delicious base. Chickpeas bring a unique taste and keep the crunch!
Zesty Garlic: For garlic lovers, add an extra clove or two to the blend for an intense flavor boost. The more garlic, the merrier—this makes for a fragrant snack that awakens your senses.
Sweet & Savory: Drizzle a touch of honey or agave syrup into the mixture to balance the flavors wonderfully. This creates a delightful contrast that keeps every bite exciting!
Curry Spice: Swap the smoked paprika for curry powder for a bold twist on the classic flavor profile. The aromatic spices in curry will have your taste buds dancing in delight!
Nutty Crunch: Toss in ¼ cup of ground chia or flax seeds for added texture and nutrition. This not only enriches the flavor but also brings extra crunch that enhances every nibble!

Expert Tips for Tomato and Basil Lentil Chips

Soaking Matters: The longer you soak the lentils, the smoother your batter will be. Aim for at least 8 hours for the best texture.
Blend Well: Ensure all ingredients are blended smoothly to avoid any gritty texture. A smooth mixture yields crispy chips.
Watch the Oven: Keep an eye on your chips during the second round of baking. Remove them promptly when golden to prevent burning.
Cut Uniformly: Cutting the chips into even sizes helps them bake evenly, avoiding undercooked or overly crispy pieces.
Store Smartly: For maximum freshness, store leftover Tomato and Basil Lentil Chips in an airtight container in the fridge for up to 3 days.

Enjoy your healthy snacking adventure!

Tomato and Basil Lentil Chips Recipe FAQs

How do I know if my lentils are ripe enough to use?
Absolutely! When selecting red split lentils, look for ones that have a consistent color and are free from dark spots or debris. Fresh lentils should have a smooth surface and a dry, firm texture. Avoid any lentils that appear wrinkled or have off smells; they might be old or spoiled.

What’s the best way to store leftover Tomato and Basil Lentil Chips?
To maintain their crunchy texture, store your leftover lentil chips in an airtight container in the fridge. They should stay fresh for up to 3 days. If they lose some crispiness, simply pop them in the oven at 170°C (340°F) for about 5 to 10 minutes to restore their crunch.

Can I freeze Tomato and Basil Lentil Chips?
Yes, definitely! To freeze your chips, first, lay them out in a single layer on a baking sheet, ensuring they don’t touch each other. Flash freeze them for about 1-2 hours until solid, then transfer them to a freezer-safe bag or container. They can be kept for up to 3 months. Just remember to reheat them in the oven for that crispy goodness.

What should I do if my lentil chips are too soft after baking?
Very! If your chips turn out softer than desired, it’s likely they weren’t baked long enough. To fix this, simply place them back in the oven at 170°C (340°F) for an additional 5 to 10 minutes, keeping an eye on them to avoid burning. For even crispier results, try placing them directly on a wire rack instead of a tray.

Are lentil chips safe for pets, like dogs?
That’s a great question! While lentils are safe for dogs in moderation, the spices and vinegar used in this recipe can upset their stomachs. If you want to share a snack with your furry friend, consider making a plain batch of lentil chips without any added seasonings.

Can I customize the spices in my Tomato and Basil Lentil Chips?
Absolutely! The beauty of this recipe lies in its versatility. Feel free to swap in your favorite herbs or spices—like oregano or chili powder—for a flavor profile that suits your palate. The key is to maintain the balance of wet and dry ingredients to ensure perfect baking.