I was inspired to create this recipe by a recipe belonging to Nest & Glow. That recipe was done in the oven, mine is for dehydrator. I have not tried my rendition of the recipe in the oven, but I will include her oven directions in case you do not have a dehydrator. Since the lentils are uncooked, making these chips in a dehydrator at 105° keeps them alive and raw.
1 cup red split lentils
4 T. Bionaturae Organic Strained Tomatoes
¼ of a large onion
2 cloves garlic
2 T. Raw Apple Cider Vinegar
½ T. maple syrup
½ tsp. Real Salt
½ cup pure water
1 T. flax seeds, ground
1 T. dried basil
Optional Spice Combinations:
1 tsp. smoked paprika, ¼ tsp. cumin, ½ tsp. turmeric powder ¼ tsp. chipotle chili powder
½ tsp. chili powder, ½ tsp. cumin ½ tsp. turmeric
(Or your own combination, curry powder would also be good)
Soak the lentils in 4 cups of water overnight or all day. This will soften them. When ready to make the chips, drain and rinse the lentils in a strainer. Let them drain while preparing the other ingredients.
Place the strained tomatoes, onion, garlic, vinegar, syrup and salt into the blender. Add the spice mix of choice (but not the basil). Blend to puree this mixture. Add the drained lentils and water. Blend again until the mixture is smooth. Add the ground flax seeds and blend again until well combined. Stir in the basil.
Pour the mixture onto 2 large dehydrator square 14-inch silicone sheets and one 11-inch square sheet. Spread it evenly over the sheet. The thinner the batter is spread, the crispier the chips will be. Lightly salt chips if desired. Chips must be scored, but it is best to let them dehydrate for an hour before scoring. Rows first then each row into triangles.
After 12 hours in the dehydrator, flip the tray of chips onto a tray without a silicone sheet by placing the empty tray over the chips and turning the tray. Peel the silicone sheet off of the back of the chips and return them to the dehydrator. Dry another 12-24 hours or until crispy.
Cool completely and seal chips in airtight zipper bag. These chips will stay crunchy for days or weeks if kept airtight.
OVEN BAKE: 375° for 30 minutes on parchment paper then cut into long strips, then into triangles. Then place on oven wire rack then bake for another 5-15 minutes at 340° until dry and remove when edges are golden.