Crispy Red Lentil Chips with Oregano and Rosemary

Crisps, but make them lentils. Soaked red lentils blend into a batter with extra virgin olive oil and Greek herbs, and baked thin they turn golden and crunchy. The idea comes from Indian papad and lentil crackers; the flavours come straight from the Greek pantry.

Serves 4 as a snack - Soak 3 hours - 45 minutes

Ingredients

• 200g APSOGO Organic Greek Red Lentils
• 80-100ml water
• 3 tbsp APSOGO Extra Virgin Olive Oil
• 1 tsp APSOGO Organic Greek Oregano
• 1/2 tsp APSOGO Organic Greek Rosemary, finely crumbled
• 1/2 tsp smoked paprika
• 1 tsp APSOGO Greek Sea Salt Blossom, plus extra to finish
• 1/2 tsp chilli flakes, to finish

For the dip

• 150g Greek yoghurt
• 1 tbsp APSOGO Extra Virgin Olive Oil
• A pinch of chilli flakes

Method

1. Soak the lentils in plenty of cold water for 3 hours, or overnight. Drain well.
2. Heat the oven to 190°C (170°C fan) and line two baking trays with baking paper.
3. Blend the lentils with 80ml water, the olive oil, oregano, rosemary, paprika and salt until you have a smooth, thick batter. Add a little more water if needed so it spreads easily.
4. Spread the batter very thinly across the trays with the back of a spoon, about 2mm thick. The thinner, the crispier.
5. Bake for 25-30 minutes until golden and crisp at the edges. Peel off the paper, turn over and bake for 5 more minutes if the centre is still soft.
6. Cool completely, then break into shards. Finish with chilli flakes and a pinch of sea salt.
7. Spoon the yoghurt into a small bowl, drizzle with olive oil and sprinkle with chilli flakes. Serve with the chips.

Tip

Store in an airtight tin for up to 4 days. If they soften, refresh for 3 minutes in a hot oven. They are also great with our Creamy Hummus.

All the APSOGO ingredients in this recipe are available at apsogo.com.