Crispy Roasted Lentils (Printable version)

Golden, protein-packed lentils roasted with aromatic spices for irresistible crunch

# What you need:

→ Lentils

01 - 1 cup cooked green or brown lentils, well-drained and patted dry

→ Seasonings

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/8 teaspoon black pepper

# How To:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Ensure the cooked lentils are as dry as possible by patting them with a clean towel.
03 - In a bowl, toss the lentils with olive oil, salt, smoked paprika, cumin, garlic powder, and black pepper until evenly coated.
04 - Spread the lentils in a single layer on the prepared baking sheet.
05 - Roast for 25–30 minutes, stirring halfway through, until the lentils are golden and crisp.
06 - Let cool for 10 minutes before serving to maximize crispiness.

# Expert Advice:

01 -
  • The crunch satisfies chip cravings without the guilt
  • One batch disappears faster than I can make them
02 -
  • Any moisture on the lentils will make them steam instead of crisp
  • They continue crunching as they cool, so do not judge by texture straight from the oven
03 -
  • Make a double batch because they disappear faster than expected
  • Let the pan cool slightly before removing lentils to prevent sticking

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