Crispy Lentil Nachos

Name: Crispy Lentil Nachos
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200g red lentil flour; 4 tablespoons extra virgin olive oil; Pink salt; 80ml water

Beans & legumes

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Today I'm making homemade lentil nachos using red lentil flour, extra virgin olive oil, water, and salt. They're a simple snack to share among four and are ready in 30 minutes, prep and baking included. I love how easy it is to bring the dough together and shape it before popping it into the oven.

For these lentil chips to turn out crisp, the secret is rolling the dough out thin and evenly. You can also toss in your favorite spices to give them that personal touch we love. A great lentil snack for anyone looking for a wholesome homemade baked bite made with just a few ingredients.

For more legume-based party bites, check out my Chickpea nachos and Lentil falafels, two great options for sharing.

Prep: 15 minCook: 15 minServes: 4

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Ingredients

Ingredients you'll need

200g red lentil flour
4 tablespoons extra virgin olive oil
Pink salt
80ml water

Step by step

Method

1Mix all the ingredients in a bowl or food processor until you get a compact dough, then shape it into a ball.
2Lightly oil your hands and coat the dough ball all over.
3Place the ball between two sheets of parchment paper.
4Roll out the dough with a rolling pin until it's very thin and even.
5Peel off the top sheet of paper and, using a pizza cutter or knife, cut the dough into nacho triangles.
6Bake for 10-20 minutes at 175ºC.
7Let them cool completely.
8All done! Time to enjoy our CRISPY LENTIL NACHOS.

Notes & variations

1Once fully cooled, keep them in an airtight glass container and they'll stay crispy for several days.
2Feel free to add spices like smoked paprika, onion powder, or oregano…
3If you don't have lentil flour on hand, simply grind dry red lentils in a blender and voilà, instant homemade flour.

Frequently asked questions

How do I store these lentil nachos so they stay crispy?

Let them cool completely before transferring them to an airtight container kept in a dry spot. If they ever lose their crunch, pop them back in a warm oven for a few minutes—keeping a close eye so they don't overbrown—and let them cool down again.

Are these lentil nachos gluten-free?

The ingredients in this recipe are naturally gluten-free. If you're preparing them for someone with celiac disease, make sure the red lentil flour is certified gluten-free and take care to prevent cross-contamination in your kitchen.

What spices can I add to the dough?

Paprika, cumin, or garlic powder all work wonderfully. Stir them into the dry flour before adding the wet ingredients, starting with a modest amount so the spices don't overpower the subtle lentil flavor.