A delightful and crispy snack made from lentils, seasoned with a blend of spices for a flavorful crunch.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch, which helps prevent clumping during cooking.
In a saucepan, combine the lentils and water, and bring to a boil over medium heat.
Keep an eye on the pot to prevent the water from boiling over.
Reduce the heat to low, cover, and simmer until the lentils are tender but not mushy, about 10 minutes.
Check the lentils occasionally to ensure they don't overcook.
Drain the lentils and spread them out on a clean kitchen towel to dry completely.
Drying the lentils thoroughly is crucial for achieving crispiness.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, toss the dried lentils with olive oil until evenly coated.
Ensure all lentils are coated with oil for even baking.
Spread the lentils in a single layer on the prepared baking sheet.
Avoid overcrowding the lentils to allow proper air circulation.
Bake in the preheated oven, stirring every 5 minutes, until the lentils are crispy and golden, about 15 minutes.
Keep a close watch to prevent burning, as lentils can crisp up quickly.
In a small bowl, mix the salt, onion powder, curry powder, and cayenne pepper.
Adjust the spice blend to your taste preferences.
Sprinkle the spice mixture over the hot lentils and toss to coat evenly.
Tossing while the lentils are hot helps the spices adhere better.
Allow the lentils to cool completely before serving or storing.
Cooling enhances the crispiness and allows flavors to meld.
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