Kid-friendly Easy Lentil Chips Recipe - Sticky Fingers Cooking
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Recipe: Easy Lentil Chips

Recipe: Easy Lentil Chips

Easy Lentil Chips

by Dylan Sabuco
Photo by Dylan Sabuco
prep time
10 minutes
cook time
10 minutes
4-6 servings

Fun Food Story

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Easy Lentil Chips

Packed with wholesome ingredients, these crispy, savory chips are the perfect companion to your favorite dips! Try them with Greek "Skordalia" Garlic Mashed Potato Dip!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • bake :

    to cook food with dry heat, as in an oven.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • shape :

    to form food into a specific shape by hand or with a cutting tool—examples are cutting cookie dough into shapes with cookie cutters, forming bread dough into a roll or crescent shape, and rolling ground meat into a meatball.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

Equipment Checklist

  • Skillet
  • Large mixing bowl
  • Can opener
  • Dry measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • Wooden spoon
  • Cutting board
  • Kid-safe knife
  • Rolling pin (optional)
  • Cookie cutter, jar lid, or similar circular cutter
  • Heat-resistant spatula


Easy Lentil Chips

  • 1 15-oz can lentils **(for LEGUME ALLERGY sub 1 1/4 C cottage cheese)**
  • 1 1/4 C all-purpose flour + more for sprinkling **(for GLUTEN ALLERGY sub 1 1/2 C gluten-free/nut-free all-purpose flour)**
  • 1/4 C olive oil
  • 1 1/4 tsp salt
  • 1 T nutritional yeast, optional

Food Allergen Substitutions

Easy Lentil Chips

  • Legume: For 1 15-oz can of lentils, substitute 1 1/4 C cottage cheese (unless there is a dairy allergy). 
  • Gluten/Wheat: For 1 1/4 C all-purpose flour, substitute 1 1/2 C gluten-free/nut-free all-purpose flour + more if needed for sticky dough.


Easy Lentil Chips

measure + drain

Open 1 can of lentils then drain and rinse them. Pour the lentils into a large mixing bowl. Then, measure and add 1 1/4 cup flour, 1/4 cup olive oil, 1 T nutritional yeast (optional), and 1 1/4 teaspoon salt to the lentils.

stir + roll

Stir with a wooden spoon until the mixture has turned into a large ball of dough. If the dough is sticky at all, add a sprinkle of flour until it is no longer sticky.

shape + bake

Start shaping the dough into chip shapes. The easiest way to do this is to roll the dough flat and then use a cookie cutter or similar circular cutter to punch out the chip. You can also use a rolling pin to flatten the dough to the perfect consistency. Add all the chips to a skillet on medium heat.

dip + crunch

Cook the chips for at least 5 minutes. All of your chips will be different sizes, so instead of relying on cook time, look for brown edges on your chips. When you see the edges browning, the chips are ready to flip, then repeat for the next side. Once both sides are brown, place the chips on everyone's plates with their favorite dip, like Creamy Greek "Skordalia" Garlic Mashed Potato Dip, and dig in! Enjoy!

Surprise Ingredient: Lentils!

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Photo by Nazaruk Nazar/

Hi! I'm Lentil!

"I'm small, but I pack a powerful punch—a nutritional punch, that is! I'm also a tasty addition to soups, chili, pasta, and salads and make a yummy vegan burger! 

History & Etymology

  • Lentils are edible legumes that were first domesticated in the area of the Fertile Crescent, which extends across Iraq, Israel, Jordan, Lebanon, Northern Egypt, Palestine, Syria, and parts of Iran, Kuwait, and Turkey. 
  • Archeologists have found evidence of lentil cultivation in Greece from 11,000 BCE and Syria around 6,000 BCE.  
  • Today, most of the world's lentils grow in Canada and India. 
  • The word "lentil" comes from Middle English from the Old French "lentille," from the Latin "lenticula," a diminutive of "lens." The scientific name for lentils is "Lens culinaris."


  • Lentils are part of the Fabaceae family, called the legume or pea family. The edible seeds, or pulses, grow on a flowering plant that is 6 to 18 inches tall. Two lens-shaped seeds grow in each pod. 
  • Lentils come in different sizes and colors, like brown, yellow, red, green, or black. They can also be mottled or speckled. However, the most common lentils are brown, green, and red.

How to Pick, Buy, & Eat

  • Choose brown lentils that hold their texture when cooked if you use them as a side dish or want them whole in a soup without getting mushy. 
  • Green or French lentils also remain firm when cooked and are good in salads. Black or Beluga lentils are similar to French lentils. 
  • Red lentils cook the fastest but lose their shape, so they are suitable for purées and soups, like Indian dals.
  • You can flavor lentils with a variety of spices and herbs. They can be boiled, soaked, fermented, fried, puréed, and made into fritters, soup, and tossed in salads. Lentils are cheap, nutrient-dense, versatile, and tasty! 


  • Lentils are a rich source of protein, fiber, food energy, B vitamins (especially folate), phosphorus, iron, and magnesium.
  • Like other legumes, such as beans, lentils are high in protein and can serve as a meat replacement.
  • The soluble fiber in lentils helps keep blood sugar under control.

History of Chips!

Photo by baibaz/ (colorful vegetable chips)
  • Chips are crisp, somewhat flat snack foods made from thin slices of vegetables, grains, legumes, or fruit. The slices can be fried in oil or baked, then salted or seasoned. The first known chip was the potato chip, created in the United Kingdom in the early 1800s. In Britain and Ireland, they call chips "crisps!"
  • A few examples of the chips you can buy or make yourselves include potato chips, sweet potato chips, corn chips, tortilla chips, pita chips, bean chips, carrot chips, beet chips, kale chips, banana chips, and plantain chips.
  • Chips are often accompanied by a cold or hot dip. Chips and dip grew in popularity in the 1950s and are often served together at barbecues and parties. Common dips for tortilla chips are salsa, guacamole, and seven-layer dip. Bean dip goes well with corn chips. Flavored sour cream or cream cheese dips are often paired with potato chips, like French onion dip.

The Yolk's On You

How long do you perform CPR on a legume?

Lentil you get a pulse!

Lettuce Joke Around

What did the hungry computer eat? 

Chips, one byte at a time!

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