Description
These tortilla chips are gluten free, grain free, and lower in fat. They're made with lentils, which are a good source of fiber and plant based protein, and only use a minimal amount of oil, keeping them lower in calories. Pair them with hummus or any of your favorite dips, and you have the perfect snack!
Time
Prep Time:
1 hour
Rest Time:
2 hours
Cook Time:
35 minutes
Total Time:
3 hours
35 minutes
Cost
Total Cost:
Cost per Serving:
$0.14
Ingredients
Serving(s)
Soak
- 1 cup Lentils
- 1 1/2 cup Water
- 1 tsp Salt
Season
- 1 tbsp Extra virgin olive oil
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Rosemary, dried
Instructions
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- Add lentils, water, and salt to a large blender. Let the lentils soak for 2 hours on the counter before blending until smooth.
- Preheat your oven to 350F, and line a large cookie sheet with parchment paper. Pour the batter onto your prepared baking sheet, and spread it thin to the edges of the pan.
- Bake at 350F for about 20 minutes, or until lightly golden brown, and the surface is set and dry to the touch. Transfer to a cooling rack for about 5 minutes.
- Cut your large tortilla into small triangles, about 96 chips. Season on the cookie sheet with oil and spices.
- Return the chips to the oven at 350F for about 20 minutes, or until golden and crispy but not burnt. Transfer to a wire rack to cool completely. They will crisp more as they cool. Store at room temperature for up to 1 week.
Notes
- Any kind of lentils will work here. Brown, red, green; whatever you got. I went with brown lentils here.
- To cut the large tortilla into 96 chips, what I did was cut it into quarters, then each quarter in half length-wise. Then did 5 cuts to make 6 equal squares, and then cut each square in half diagonally.
- These chips will crisp up more as the cool on the wire rack, being cooled and crunchy after about 30 minutes. The next day though they will soften again. It's best to eat these warm, so reheat by air frying for about 3 minutes at 400F.
Nutrition Facts
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Servings: 8
Serving Size: 12 chips (1 oz, 28 g)
Calories: 107
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Total Fat: 2.5g (3%
3 % of Daily Value (78 g)
)
Saturated Fat: 0.4g (2%
2 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.5g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 284mg (12%
12 % of Daily Value (2300 mg)
)
Total Carbohydrate: 16.1g (6%
6 % of Daily Value (275 g)
)
Fiber: 2.9g (10%
10 % of Daily Value (28 g)
)
Net Carbs: 13.2g
Total Sugar: 0.1g
Protein: 5.9g (12%
12 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 21mg (2%
2 % of Daily Value (1300 mg)
)
Iron: 1.93mg (11%
11 % of Daily Value (18 mg)
)
Magnesium: 17mg (4%
4 % of Daily Value (420 mg)
)
Potassium: 179mg (4%
4 % of Daily Value (4700 mg)
)
:
:
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:
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31.3
:
5.0
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:
9.3
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Sources of Inspiration
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