Air Fryer Recipe
Crispy Lentil Chips
Crispy lentil chips make a wholesome, satisfying snack, with a savoury seasoning that works beautifully in the air fryer.
Ingredients
- 1 cup of dried lentils, rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- Olive oil spray
Method
- Soak the rinsed lentils in water for at least 4 hours or overnight.
- Drain the lentils, then blend them in a food processor until smooth, adding water if needed to help them along.
- Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Preheat the air fryer to 180°C (350°F) and line a baking tray with parchment paper.
- Scoop the lentil mixture onto the parchment and spread it into thin, chip-like shapes.
- Lightly spray with olive oil, then air fry in batches for 10-12 minutes until golden brown.
- Leave to cool on a wire rack, then serve or store in an airtight container.
Why this works in an air fryer
Soaking hydrates and softens the lentils so they blend into a starch-rich paste. Spread very thinly, the air fryer’s fast convection drives off surface moisture quickly; a light oil spray improves heat transfer and browning. Cooling on a rack lets steam escape instead of softening the crisp edges.
Equipment notes
Assumes a 5–6 litre basket with the paste spread in thin, well-spaced rounds on trimmed parchment that does not block all airflow. In a single-drawer air fryer, cook in small batches on the middle of the basket; in a dual-zone model, use both drawers but start checking 2 minutes early, as smaller zones often brown faster at the edges.
Common pitfalls
- Chips are leathery and pale after 12 minutes: the paste is too thick or too wet; spread the next batch thinner than a pound coin and blend with only the minimum water needed.
- Edges are dark while centres stay soft: the rounds are too large or uneven; make smaller shapes and smooth the centres to the same thickness as the edges.
- Parchment lifting or scorching: it is too large or too light before food weighs it down; trim it to fit the basket and never preheat with loose parchment inside.
- Chips stick and tear when lifted: they have not dried enough underneath; cook 2–3 minutes longer, then cool for 5 minutes before peeling from the parchment.
Variations & substitutions
- Red lentils make a smoother, lighter chip and usually need slightly less added water because they break down more readily after soaking.
- Green or brown lentils give a nuttier, more textured chip; blend longer and expect a slightly firmer bite rather than a delicate snap.
- Add 1 teaspoon ground cumin or curry powder for a warmer spice profile; spices darken quickly, so check from minute 9.
- Swap smoked paprika for chilli powder or cayenne for heat; use less at first because the thin chips concentrate seasoning as they dry.
Storage & reheating
Store fully cooled chips in an airtight container for up to 3 days, then re-crisp in the air fryer at 160°C for 2–4 minutes in a single layer.
Nutrition
Calories: 250
