Ingredients
- 200 g red lentils, rinsed
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
- 100–120 ml water
- 1 tbsp sesame or nigella seeds (optional)
Method
- Soak: cover the lentils with plenty of cold water and soak for 3–4 hours, then drain and rinse well.
- Heat the oven: set it to 180°C (160°C fan) and line two large baking trays with baking paper.
- Blend: blend the lentils with the spices, salt, oil and 100 ml water to a smooth, pourable batter, like thick pancake batter. Add a splash more water if needed.
- Spread: pour half the batter onto each tray and spread it very thinly and evenly with a spatula, about 2 mm thick. Scatter with the seeds, if using.
- Part-bake: bake for 10–12 minutes, until just set, then score into triangles or squares with a sharp knife.
- Crisp: return to the oven for 15–20 minutes more, until golden and crisp at the edges. Break apart and leave to cool completely on the tray; they crisp up further as they cool.
- Serve: enjoy with a dip, such as Homemade Hummus with Toasted Cumin, Green Goddess Herb Dressing, Lemon and Tahini Dressing, Romesco (Roasted Pepper and Almond Sauce) or Chimichurri with Coriander.
Why it's good for you: Red lentils turn into a satisfying, protein- and fibre-rich crunch that keeps blood sugar far steadier than ordinary crisps. Cumin, coriander and paprika add warmth without heat, and soaking the lentils first makes them easier to digest. Read more in Balancing the Sugar Seesaw.
Good to know: Keep in an airtight jar for up to a week. If they soften, refresh them in a low oven for 5 minutes.
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