From Nest & Glow website, I found this delicious recipe using red lentils. It's so easy that I didn't make any modification.
Ingredients:
• 1 cup Red split lentils
• 4 tbsp Tomato puree
• 1 slice Onion
• 2 cloves Garlic
• 1 tsp Smoked paprika
• ½ tsp Turmeric
• ½ tsp Cayenne pepper
• 2 tbsp Apple cider vinegar
• 1 tbsp Maple syrup
• pepper to taste
• ¾ cup Water
• 1 tbsp dried Basil
Method:
1. Soak the lentils in salted water for at least an hour, overnight is best.
2. Drain and rinse the lentils then add to a blender with everything else apart from the basil.
3. Blend until smooth.
4. Pour onto a grease-proof paper lined baking dish and spread to the sides.
5. If you have a dish that fills a normal oven then this will make one batch, for a half size mini oven like I use in the video it makes two batches.
6. Bake at 450°F for 30 minutes.
7. Remove from the oven and let stand for 10 minutes.
8. Peel off the grease proof paper and cut into long strips, then into triangles. One batch makes about 50 chips.
9. Place directly on an oven wire rack then bake for another 20-30 minutes at 375 °F.
10. Remove from the oven when the edges are golden.
11. Enjoy as soon as they are out of the oven, or keep chilled in an airtight container for up to 3 days.
Notes:
• On the second bake, you do need to watch the chips carefully as the edges can catch easily.
• Take out of the oven just as you see the edges go golden.
Enjoy!
Tomato and basil lentil chips