These crisp bites are made by boiling red lentils, seasoning them, and slowly drying them in a low oven. They make an alternative to potato chips for a late-night snack. The Kashar cheese adds richness, and the bites become firmer as they cool.
Boil the red lentils in plenty of water for 10 minutes, until tender, then drain.
Toss the drained lentils with the olive oil, salt, ground red pepper, and black pepper. Add the grated Kashar cheese and mix.
Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Dry it in a preheated 100°C / 210°F oven, stirring occasionally, until the pieces are completely crisp.
Remove the baking sheet from the oven and let the chips cool completely at room temperature; they become crispier as they cool.
Let the chips cool completely on the baking sheet before transferring them to a jar, or they may absorb moisture and soften. Store them in a sealed jar at room temperature; they stay fresh for 1 week. Allergen: contains dairy (Kashar cheese).
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