When I first started treating my mold toxicity in my body, my doctor had me go on the SCD diet. As a vegan, I struggled to find much else to eat other than overcooked vegetables. I began testing how to use lentils to make a variety of things. As soon as I discovered how delicious these lentil tortillas and chips were, I began making them multiple times a week.
While they do take some planning, they are absolutely worth every minute spent making these lentil tortilla chips. I love how they crisp up and taste limey yet salty. They compliment fresh guacamole or hummus so well. Plus these tortillas and chips are a great natural alternative to store bought, over processed items.
They last for about a week as tortillas or chips. If the chips start to become moisturized again, just pop them back in the oven for 10 minutes. I found the tortillas made a great substitute pita bread for my vegan gyros. I highly recommend making a double batch, but make sure to soak the lentils separately. They don’t absorb the water enough when I place a double batch in one bowl. I can’t wait for you to try them for yourself!
Lentil Tortilla Chips
Ingredients
- 1 cup red lentils
- 1 3/4 cup water
- 2 tbsp olive oil, plus more for cooking
- 1 1/2 tsp salt, separated
- 1 1/2 limes, juiced
Instructions
- Add the lentils to a bowl and mix with the water. Allow them to soak for 5-8 hours. Mixing them every few hours.*
- Pour the lentils with their water into a blender. Add the olive oil and 1/2 tsp of salt, then blend until smooth and frothy.
- Coat a cast iron pan* with olive oil and warm over medium heat.
- Using a large spoon, pour about 1/3 cup of the lentil batter into the pan. Quickly use the spoon to spread into a thin layer.
- Once the top of the tortilla has bubbled after 3-5 minutes, flip the tortilla and cook the other side for 2-3 minutes. Make sure either side of the tortilla does not burn.
- Place the tortillas to the side to cool.
- Preheat the oven to 350°F.
- Cut the tortillas into chips by slicing the tortilla in half and then into little pie pieces.
- Arrange the chips on baking sheets.*
- Pour the lime juice and sprinkle the remaining 1 tsp of salt over of each chip.
- Place in the oven for 35-45 minutes until almost crispy, testing frequently for crispiness after 35 minutes.*
- Allow the lentil tortilla chips to cool before serving, and enjoy!
- Store in a tupperware container for up to a week. The chips may lose crispiness. Just bake them for 10 minutes at 350°F to get that crunch back.
Notes
*If you want to make a double batch, soak the lentils for each batch in a separate bowl. I find they don’t soak in the water as well when all together in one bowl.
*Cast iron works the best, but any pan will work. Make sure you coat with enough oil to keep the tortillas from sticking.
*I place them on the baking sheet in their tortilla shape. This helps to not waste any of the lime juice when seasoning the chips.
*The chips will barely bend anymore when they need to be taken out. They will continue to cook on the sheets as they cool down. Depending on your tortilla thickness you may need to place some chips in to cook for 55 minutes or so.
