Red Lentil Chips (or Wraps!) Recipe

A simple, high-protein, gluten-free chip you can crisp up in the air fryer — or keep soft to use as a wrap.

Ingredients

• 1–2 cups dry red lentils
  • 1 cup makes one standard batch
• 1–2 cups water
  • Use equal parts lentils and water
• Garlic powder, to taste
• Salt, to taste
• Non-stick spray

Instructions

1. Prep the Lentils

1. Rinse the lentils well to remove bitterness.
2. Soak overnight in water.
   • Shortcut: Soak in boiling water for a few hours.

2. Blend the Batter

1. Drain the soaked lentils.
2. Add lentils to a high-speed blender (Vitamix works well).
3. Add fresh water using a 1:1 ratio (equal parts).
4. Blend until completely smooth — the mixture should be slightly thicker than water.
5. Add garlic powder and salt to taste.

Tip: If the batter thickens as it sits, re-blend briefly before each pour.

3. Cook the Wraps

1. Heat a good non-stick pan over medium heat.
2. Lightly spray with non-stick spray if needed.
3. Pour in enough batter to swirl into a thin circle (like a wrap or crepe).
4. Cook until the edges lift and release on their own.
5. Flip and cook the second side for 1–2 minutes.
6. Repeat with remaining batter.

4. Turn Them Into Chips

1. Slice each cooked wrap into triangles.
2. Lay them in a single layer in the air fryer.
3. Air fry for about 5 minutes, flip, then air fry another 3–5 minutes.
   • Times vary by air fryer.
4. Cook until crisp to your liking.

Storage

• Store chips in a plastic bag once fully cooled.
• If they soften, re-crisp in the air fryer for 2–3 minutes.
• For soft wraps, refrigerate and reheat gently if needed.

Serving Ideas

• Enjoy with salsa, guacamole, hummus, or any favorite dip.
• Keep them soft if you prefer wraps instead of chips.

Notes

After many test batches, two details make the biggest difference:

1. Use a great non-stick pan.
2. Re-blend briefly before each pour so the batter stays smooth and pourable.