Made by boiling and seasoning red lentils, then slow-drying them in a low oven, this crunchy snack is a stand-in for chips during a late-night craving. The kashar cheese enriches the pieces, which crisp up further as they cool.
Boil the red lentils in plenty of water for 10 minutes until soft, then drain.
Toss the drained lentils with olive oil, salt, paprika and black pepper, then mix in the grated kashar cheese.
Spread the mixture in a thin, even layer on a lined baking tray. Dry it in an oven preheated to 100°C, stirring occasionally, until the pieces turn completely crisp.
Take the tray out of the oven and let it cool completely at room temperature; the chips crisp up even more as they cool.
Do not transfer the chips into a jar until they have cooled completely on the tray, or trapped moisture will soften them. Keeps fresh for 1 week in a sealed jar at room temperature. Allergens: contains milk and dairy (kashar cheese).
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