Tested and Perfected by Food and Wine

Lentil Crisps

  • SERVINGS: MAKES 20 CRISPS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Lentil flour is available at Indian markets and some specialty stores. To make your own, finely grind 3/4 cup green lentils in a coffee mill or spice grinder.

  1. 3/4 cup lentil flour
  2. 3/4 cup all-purpose flour
  3. 3/4 cup semolina
  4. 1 tablespoon plus 1 teaspoon curry powder
  5. 1 teaspoon salt
  6. 1 teaspoon freshly ground pepper
  7. 1 cup warm water
  8. Olive oil, for brushing
  1. Preheat the oven to 425°. In a bowl, combine the lentil and all-purpose flours with the semolina, curry powder, salt, and pepper. Add the water and mix until a smooth dough forms.
  2. Transfer the dough to a well-floured work surface and knead for 2 minutes. Form the dough into a disk and quarter it.
  3. Brush a baking sheet with olive oil. On a generously floured work surface, roll 1 piece of the dough into a 14-by-7 1/2-inch rectangle. With a pizza cutter or sharp knife, cut the dough into five14-inch-long strips. Transfer the strips to the baking sheet and brush lightly with olive oil. Sprinkle with salt and bake until browned and crisp, about 10 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
Make Ahead The crisps can be stored overnight in an airtight container and recrisped briefly in a 400° oven.