Ingredients:
Red Lentil Chips:
- 1 cup (240 ml) split red lentils, soaked overnight
- ½ teaspoon (2.5 ml) baking powder
- 1 ½ teaspoons (7.5 ml) chickpea flour
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2.5 ml) chili powder
- 1 cup (240 ml) water
- Salt
- Vegetable oil, for frying
Radish Chimol:
- 2 Roma tomatoes, chopped, outer flesh only, discard the seeds
- 3 radishes, cut into small cubes
- ½ red onion, finely chopped
- ½ green bell pepper, seeded, finely chopped
- 1 tablespoon (15 ml) chopped cilantro
- 1 teaspoon (5 ml) dried oregano
- 2 limes, juice
- Salt and pepper
Method:
For the Red Lentil Chips:
Drain and rinse the soaked lentils.
Transfer the lentils, baking powder, chickpea flour, cumin, chili powder, and water to a blender. Season with salt and process until smooth. The batter should be pourable, but a bit thicker than crepe batter.
Heat a non-stick frying pan over medium-low heat and brush with oil. Pour roughly ¼ of the mixture into the pan and spread it out in a circular fashion. The resulting pancake should be thicker than a crepe.
Cook for 3 minutes, then flip and cook 2 minutes more. Transfer the cooked pancake to a rack to cool and repeat until all the batter is used.
Cut each crepe into 12 wedges.
Heat 1-2 inches (2.5-5 cm) of vegetable oil in a deep high sided pan over medium high heat until it reaches 350 F (175 C).
Fry the crepe wedges for about 10 minutes, until crispy. Note that the long cooking time is how long it will take for the crepe chips to crisp up, adjust heat as needed to prevent burning.
Transfer to a lined plate to drain.
Season with salt immediately after removing the chips from the oil and allow to cool slightly before eating.
For the Radish Chimol:
In a bowl, combine the tomatoes, radishes, onion, and bell pepper. Mix well.
Add the cilantro, oregano, and lime juice. Stir to combine, then let the salsa sit for 10 minutes.
Season with salt and pepper, then serve immediately with the Red Lentil Chips
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