Lentil Tomato Bites

These crunchy, protein-rich red lentil bites turn basic kitchen items into delightful, guilt-free munchies that beat any snack craving. The mix of bold spices and fragrant basil delivers a Mediterranean-style treat that's good for you and tastes amazing.

I whipped up these lentil chips while hunting for something better than what's on store shelves. What began as just trying stuff out quickly turned into my favorite thing to make when friends come over - they all want the recipe before they leave!

What You'll Need

• Red split lentils: They're the protein-packed foundation and give these chips their perfect crunch
• Tomato puree: Brings deep savory notes and a gorgeous reddish tint
• Onion and garlic: Add flavor depth that makes the savory profile pop
• Smoked paprika: Gives a hint of smokiness that makes everything taste better
• Turmeric: Offers lovely yellow color and health benefits
• Cayenne pepper: Adds a touch of warmth you can dial up or down
• Apple cider vinegar: Gives a tangy kick and keeps things fresh longer
• Maple syrup: Adds just a hint of sweetness to balance the tang without being too sweet
• Salt and pepper: Pull all the flavors together beautifully
• Water: Gets everything blended into silky smoothness
• Dried basil: Gives these chips that classic Mediterranean vibe

Simple Preparation Steps

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Soak the Lentils:

Cover your red lentils with salty water for at least an hour, but overnight works better. This helps break down stuff that makes them hard to digest and cuts down cooking time. The salt seasons them from the inside and improves their texture.

Mix Everything Up:

After you drain and rinse the soaked lentils well, put them in a blender with tomato puree, onion, garlic, smoked paprika, turmeric, cayenne pepper, apple cider vinegar, maple syrup, salt, pepper, and water. Blend till it's smooth as silk, scraping the sides when needed. You want it thick but still pourable.

Add the Herbs:

When your mix is smooth, stir the dried basil in by hand instead of blending it. This keeps the herb flavor strong and makes pretty green specks throughout your chips. The basil looks good and smells amazing in the finished snack.

Spread It Out:

Put some baking paper in a dish and pour your lentil mix onto it. Use a spatula to spread it out evenly to the edges, making sure it's the same thickness everywhere. This matters for even baking and texture. Go for about 3-4mm thick for perfect chips.

First Bake:

Put your dish in a hot oven at 190C/375F for 30 minutes. This first bake sets the mix and starts drying it out, making a flexible sheet you can cut into chips. You want the top to feel dry but still bend a little.

Let It Cool:

After taking it out, let the lentil sheet sit for 10 minutes. This cooling makes it easier to handle and helps set the texture more. Being patient here stops it from breaking in the next steps.

Cut It Up:

Carefully pull the lentil sheet off the paper and put it on a cutting board. Use a sharp knife or pizza cutter to slice it into long strips, then into triangle chips. Making about 50 chips means they'll be just right for snacking and baking evenly.

Second Bake:

Put your cut chips right on an oven wire rack so air gets all around them. Bake at a cooler 170C/340F for 5-15 minutes, watching closely until the edges turn golden. This second bake is what makes them nice and crunchy.

The smoked paprika really works wonders in this recipe. The first batch I made without it was pretty good but something wasn't quite right. When I threw in the paprika, my partner couldn't stop eating them. Now we play around with different spice mixes, but always keep that smoked paprika as our secret ingredient.

Keeping Them Fresh

These lentil chips stay crispy when you keep them in a sealed container with a paper towel at the bottom to soak up moisture. They should last three days in the fridge, but honestly, they never stick around that long at our place. If you want to plan ahead, you can freeze the raw mixture for up to three months, then thaw it out and bake whenever you want some chips.

Mix It Up

This basic recipe works great as a starting point for trying new flavors. For an Italian feel, swap the basil for rosemary and add a spoonful of nutritional yeast to make them taste cheesy. If you're into Indian flavors, use more turmeric and add some garam masala. Want them spicier? Double the cayenne and throw a chopped jalapeño in the blender.

Pairing Suggestions

These lentil chips taste amazing with dips. Try them with regular hummus, baba ganoush, or fresh guacamole. They also look fancy on cheese boards or can be broken up over soups and salads instead of croutons. For a full meal, I sometimes eat them with a thick Mediterranean veggie stew, using the chips to scoop up all the tasty sauce.

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These lentil chips offer a tasty and nutritious swap for packaged snacks and will soon become a family favorite when served alongside your preferred dips.

Frequently Asked Questions

→ What’s the first step to prep lentils?

Let red lentils soak in salted water for at least an hour, or overnight if you’ve got more time. Once soaked, rinse them thoroughly and they’re good to blend.

→ Can I swap out certain ingredients?

Feel free to tweak the spices to match your taste or trade out apple cider vinegar for lemon juice. Don’t skip the lentils though—they’re crucial to the texture!

→ How can I bake these bites evenly?

Spread your batter smoothly over the baking tray and pay close attention during the second bake so the edges don’t brown too much.

→ How do I keep the bites fresh?

Store completely cooled bites in an airtight container in the fridge for around three days. That’ll keep them crispy and delicious!

→ Can these bites be prepped in advance?

Yes! Make them a day ahead, store them right, and crisp them up in the oven for just a couple of minutes before serving.

→ What dips go well with these bites?

Pair them with guac, hummus, yogurt dips, or salsa—they’re so versatile, everything works!