Crunchy Lentil Chips

If you’re always on the lookout for a crispy, crunchy snack that won’t leave you feeling sluggish, these Crunchy Lentil Chips are about to become your new favorite! They’re packed with protein, naturally gluten-free, and satisfy those savory cravings without diving into store-bought junk food. Plus, they’re prep-friendly, meaning you can make a batch ahead and enjoy them all week long!

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Why You’ll Love These Lentil Chips

✅ High in Protein & Fiber – Made from red lentils, these chips are naturally packed with plant-based protein and gut-friendly fiber. ✅ Crunchy & Savory – The perfect alternative to store-bought chips that are often loaded with additives and high in fat. ✅ Easy to Customize – Add herbs, spices, or a little heat to make them your own. ✅ Make-Ahead Friendly – Prep a batch, store them, and snack smarter throughout the week.

Ingredients You’ll Need

Base Ingredients:

• 1 cup split red lentils, rinsed and drained
• 2 cups water (or less)
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Optional Add-Ins for Extra Flavor:

• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 3 tablespoons pumpkin seeds
• 2 tablespoons nutritional yeast: for a cheesy flavor
• 1 tablespoon Sriracha sauce: for a spicy kick

Pro Tips for the Best Lentil Chips

Blend Until Smooth: The smoother the batter, the crispier the chips.

Adjust Thickness: If you prefer thinner chips, slice them smaller before baking.

Spice It Up: Try smoked paprika, garlic powder, or chili flakes for extra flavor.

Don’t Skip the Flip: Flipping halfway through baking ensures even crisping.

Can I use a different type of lentil? Red lentils work best because they break down easily. However, you can experiment with other lentils, but soak times may vary.

What if they go soggy? When you take them out of the fridge, place them in a microwave-safe bowl and microwave them for 20 seconds, let them rest for another 20 seconds and they should be crispy again!

Are these chips air fryer-friendly? Yes! Air fry at 350°F (175°C) for about 10-12 minutes , flipping halfway through.

Can I store them at room temperature? For the best crunch and freshness, store them in the fridge in an airtight container. If you prefer room temperature storage, they’ll last 3 days .

Are these chips oil-free? A little oil helps with crisping, but you can omit it for an oil-free version. Just expect a slightly chewier texture. You can choose to dehydrate it at low temperatures but a longer cook time for this oil-free version.

Other healthy snack recipes from the blog:

• Easy baked cauliflower wings recipe
• Healthy Beetroot Fritters
• Tandoori soya chaap skewers
• Spicy Kohlrabi fritters
• Roasted Purple Sweet Potato

Crunchy Lentil Chips

Ingredients1x2x3x

Base Ingredients:

• 1 cup split red lentils rinsed and drained
• 2 cups water or less
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Optional Add-Ins for Extra Flavor:

• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 2 tablespoons nutritional yeast
• 1 tablespoon Sriracha sauce

Instructions

• Rinse the lentils well. Soak them in 2 cups of water for 3-4 hours. If you’re short on time, use boiling water to reduce the soak time to just 15-20 minutes.
• Add the soaked lentils (along with any remaining water), vegetable oil, and salt to a blender or food processor.
• Blend on HIGH speed until the mixture is completely smooth and slightly frothy. Scrape down the sides as needed.
• Heat a nonstick skillet or griddle over medium heat.
• Pour in the batter and let it slowly bubble on medium-low heat while stirring to prevent clumping. Some clumping is normal.
• Once the batter becomes glossy, thick, and jelly-like, transfer it into a mold or a shallow dish.
• Cover and refrigerate for at least 4-5 hours or overnight until fully set.
• Preheat your oven to 350°F (175°C).
• Once set, remove the lentil block from the fridge and slice it into chip-sized pieces.
• Arrange the pieces in a single layer on a parchment-lined baking sheet.
• Lightly brush or spray with oil.
• Bake for 20 minutes, then flip and bake for another 20 minutes or until the edges turn golden brown (the time could vary depending on your oven).
• Let the chips cool completely for maximum crunch.
• Store them in an airtight container in the fridge for up to a week.

Notes

Nutrition

This spicy, vegan creamy ramen is ready in just 15 minutes! The rich miso-tahini broth balances savory, umami flavors with a spicy kick, perfect for a cozy, satisfying meal.

You know that feeling when you get home after a long workday and are so tempted to open up that delivery app to get some of your favorite foods in no time with no effort? I have some news for you: you don’t have to do that anymore. My recipe for Japanese-inspired Easy 15-Minute Vegan Creamy Ramen is the solution to all your problems. It’s the perfect comfort food on a cold day, and you can likely finish making it faster than getting takeout or ordering Uber Eats.

Made with simple ingredients you probably already have in your pantry, this recipe could not be easier to make. But just because it’s fast and easy does not mean it’s not delicious and packed with all the nutrients you need to fuel your body. I could have this bowl every day. I also love other simple noodle recipes like this nourishing Asian Noodle Soup , btw if you want to go the teriyaki route.

Ingredients and Substitutes for Vegan Creamy Ramen

• Ramen Noodles: Use udon, soba, or any other long noodles if ramen is unavailable.
• Garlic (3-4 cloves, minced): Sub with garlic powder (1 tsp) if fresh garlic is unavailable.
• Green Onion (4, diced) : Sub with shallots or leeks, finely chopped.
• Ginger (1 knob, minced) : Sub with ground ginger (1/2 tsp) or ginger paste.
• Mushrooms (King Oyster or any variety) : You can use shiitake, cremini, or portobello mushrooms.
• Miso Paste (red or white): Sub with soy sauce mixed with 1 tsp nutritional yeast (though the depth of flavor will differ).
• Tahini: Feel free to use any other nut or seed butter like peanut butter, cashew or sunflower seed butter for a nutty, creamy texture.
• Chili Garlic Sauce : You can use sriracha, gochujang, or any hot sauce or chili paste.
• Sugar: If you want to replace sugar, you can sub with maple syrup, agave, or coconut sugar.
• Soy Milk: Soy milk works best but you can use any unsweetened plant-based milk like oat or almond milk.
• Vegan Bouillon / Mushroom Powder: Use vegetable bouillon cubes or more miso paste.
• Dashi Powder: Dashi powder is what provides magical umami here. Feel free to sub with dried mushroom powder or more vegan bouillon.

Toppings:

• Tofu Crumbles: This provides a bump of protein. Sub with tempeh crumbles or extra mushrooms.
• Cooked Corn, Sesame Seeds, Green Onion Tops, Chili Oil: Customize with your favorite ramen toppings!

How to Make the Perfect Vegan Creamy Ramen

Prepare the broth

1. In a small bowl, whisk together miso paste, tahini, chili garlic sauce, soy milk, and sugar until smooth then set aside.
2. Heat sesame oil in a large saucepan over medium heat. Add the white parts of green onions and cook until softened.
3. Add garlic and ginger and sauté until fragrant, then add mushrooms and cook until softened.
4. Pour in the miso-tahini sauce, water, vegan bouillon, and dashi powder. Stir well and heat through, then reduce heat to low and simmer.

Assemble Your Bowl

1. Place cooked ramen noodles in bowls. Ladle the creamy broth over the noodles, while ensuring even distribution of mushrooms.
2. Top with tofu crumbles, green onion tops, cooked corn, sesame seeds, and a drizzle of chili oil and serve while piping hot!

Tips for Cooking the Perfect Vegan Creamy Ramen Noodles

Noodles–or noods are they’re endearingly called online–are the heart and soul of a bowl of ramen, so it’s important to get it right when it comes to choosing your favorite noodles and cooking them perfectly. Opt for wheat-based noodles for the best vehicle for the broth, and choose your favorite thickness. I prefer a thicker noodle because this broth is on the thicker side, but if you like to make your ramen bowl more soupy, you can thin it down with some vegetable broth and go for thinner noodles. If you’re allergic to gluten, rice noodles or sweet potato noodles work great.

When it comes to cooking your noodles, boil them separately in some water and rinse them once done to stop the cooking process. Overcooked noodles absorb too much water and lose their bouncy texture, and we don’t want that.

Storage Instructions

1. Refrigeration: Store the broth separately from the noodles to prevent sogginess. Keep in airtight containers for up to 3-4 days.
2. Freezing: Freeze the broth (without noodles) for up to 2 months. Thaw overnight in the refrigerator before reheating.
3. Reheating: Reheat the broth gently over medium-low heat, stirring occasionally. Cook fresh noodles as needed.

Q: What kind of noodles should I use? A: When it comes to noodles, you have a lot of options depending on how well your local grocery store is stocked. You can opt for thinner or thicker noodles, but since this broth is on the creamier side, I prefer a thicker noodle to help carry the broth. If you like a thinner noodle, go for that! Most ramen noodles are naturally vegan, but double-check the ingredients to make sure. Gluten-free options like rice or sweet potato noodles work well with this ramen bowl too.

Q: How do I make the broth even more creamy? A: You can add coconut milk, cashew cream, or blended silken tofu to make the broth even more rich and creamy.

Q: Can I make this recipe ahead of time? A: Yes! Even though the prep and cook time for this recipe are relatively low, you can prepare the broth and toppings in ahead of time and cook the noodles on the spot to keep them from getting soggy. That’s 5-minute noodles for you!

Fun Topping Ideas for Vegan Creamy Ramen

You can elevate your bowl with lots of plant-based toppings, to create a bowl of ramen that’s uniquely your own. Here are some ideas you can mix and match to your preference!

Classic Ramen Toppings

1. Nori (Seaweed Sheets) for a briny kick.
2. Bamboo Shoots (Menma) for a little tang and crunch.
3. Vegan “Chashu “, a seitan-based “chashu”, adds even more protein to the dish.
4. Kimchi is tangy, spicy, and fermented flavors for a bold contrast to the creamy broth.
5. Edamame has a pop of color and plant-based protein.
6. Sesame Seeds add a nuttiness to the dish.
7. Bok Choy , lightly grilled, is the perfect addition to any ramen bowl.

Non-traditional Toppings

1. Pickled Vegetables add a tangy crunch with a quick-pickled radish, carrots, or cucumbers.
2. Fried Shallots or Garlic Chips for a crispy and savory flair.
3. Vegan Cheese to mimic a rich broth texture and those viral Buldak ramen Tiktok videos.
4. Peanut Butter adds creaminess and a nutty undertone to spicy ramen.
5. Roasted Peanuts add a little crunch and more protein.

Similar Recipes to Vegan Creamy Ramen

• Easy One-Pot Spicy Vegan Ramen
• Indo-Chinese Chili Garlic Noodles
• Gochujang Shredded Tofu Noodles
• 10-minute Vegan Ramen from Plant Based on a Budget

Easy 15-Minute Vegan Creamy Ramen

Ingredients1x2x3x

• 4 oz ramen noodles dry or fresh; about 2 servings
• 2 cups water
• ⅓ cup unsweetened soy milk
• 1 tsp mushroom powder or 1 bouillon cube
• ½ tsp dashi powder sub with mushroom powder

Miso-Tahini Sauce:

• 3 tbsp miso paste red for saltier, white for a milder flavor
• 1 tbsp tahini
• 1 tsp chili garlic sauce
• 1 tsp sugar cane, coconut, or maple syrup

Aromatics & Veggies:

• 3-4 cloves garlic minced
• 4 green onions diced (whites and greens separated)
• 1 tbsp ginger minced
• 3-4 oz King Oyster mushrooms or any mushrooms, sliced

Toppings (Use what you have):

• ¼ cup cooked corn
• ½ cup tofu crumbles or tempeh
• 2 sp sesame seeds
• 2 tbsp sesame oil
• 2 tsp chili oil for drizzling

Instructions

• In a small bowl, whisk together miso paste, tahini, chili garlic sauce, soy milk, and sugar until smooth. Set aside.
• Heat 1 tbsp sesame oil in a large saucepan over medium heat. Add the white parts of green onions and cook until softened, about 2 minutes.
• Add garlic and ginger and sauté for 30 seconds until fragrant.
• Add mushrooms and cook, stirring occasionally, until softened, about 4-5 minutes.
• Pour in the miso-tahini sauce, water, vegan bouillon, and dashi powder. Stir well and heat through, ensuring the mixture does not boil to keep the broth creamy. Reduce heat to low and simmer for 2-3 minutes. Turn off the heat.
• Place cooked ramen noodles in bowls. Ladle the creamy broth over the noodles, ensuring even distribution of mushrooms.
• Top with tofu crumbles, green onion tops, cooked corn, sesame seeds, and a drizzle of chili oil. Serve immediately.

Nutrition

If you thought nuggets were only for fast-food runs, think again. These Chickpea Broccoli Nuggets are crispy, packed with plant-based protein, and sneak in a whole serving of veggies without anyone noticing (yes, even picky eaters). They can be made gluten-free if required, air fryer & oven-friendly , and the perfect snack, side, or meal-prep superstar.

Hit your macro goals with these nuggets!

Five of these nuggets will get you over 14g of protein and 10g of fiber! That’s like having a protein bar but with a lot more volume. I don’t know about you but I’d rather have crispy nuggets than a chalky protein bar any day. These snacks will make sure you hit all your macro goals while enjoying snack time.

Why You’ll Love These Nuggets

✔️ Crispy without deep frying – Thank you, air fryer magic and oven hot-air mode. ✔️ High in protein & fiber – Chickpeas and broccoli team up for the ultimate plant-powered combo (5 nuggets – 10g protein). ✔️ Meal prep & freezer-friendly – Make a batch, freeze, and reheat for easy snacking. ✔️ No special ingredients – Just pantry staples you probably already have (so quite budget-friendly as well).

Ingredients (Makes 16 Nuggets)

• Broccoli – About 1 small head, cut into florets
• Cooked chickpeas (canned or freshly cooked) – Drained, but save that magical liquid!
• Garlic – Because bland food is a crime
• Black pepper – Or more if you’re feeling spicy
• Paprika – Regular
• Smoked paprika – For that extra smoky oomph
• Cumin – Earthy and warm
• Cayenne pepper (optional) – If you like a little kick
• Nutritional yeast – Cheesy flavor, no dairy
• Chickpea flour – Helps bind everything together
• Breadcrumbs – Regular or gluten-free
• Cooking spray – To help them crisp up

How to Make Chickpea Broccoli Nuggets

Step 1: Cook the Broccoli

Bring a pot of salted water to a boil and cook the broccoli for 4 minutes until just tender. Drain well —seriously, squeeze out extra moisture with a clean kitchen towel. Otherwise, you’ll have mushy nuggets (and nobody wants that).

Step 2: Process the Base

In a food processor, add chickpeas, garlic, broccoli, and all the spices . Pulse 8–10 times until roughly chopped. Add chickpea flour and pulse a few more times until combined. Scrape down the sides as needed, but don’t over-blend! You want some texture.

Step 3: Shape & Coat

• Roll the mixture into 16 nugget-sized shapes using your hands.
• Dip each nugget into the reserved chickpea liquid (it acts as a natural egg wash).
• Coat with breadcrumbs , pressing gently so they stick.

Step 4: Cook YourChickpea BroccoliNuggets

Air Fryer Method

• Temperature: 380°F (190°C)
• Time: 18 minutes
• Flip: At the 12-minute mark
• Tip: Spray with cooking spray before air frying for extra crispiness.

Oven Method

• Temperature : 400°F (205°C)
• Time: 25 minutes
• Flip: After 15 minutes
• Tip: Bake on a lined baking sheet and spray lightly with oil for golden perfection.

Expert Tips for the Crispiest Chickpea Broccoli Nuggets

• Make sure to drain Your Chickpeas Well – Extra liquid = soggy nuggets. We don’t want that.
• Try not to to over-blend – You want some texture in the nuggets, not hummus.
• Squeeze out the broccoli – Excess water = mushy nuggets.
• Use the chickpea liquid as an egg wash – It helps the breadcrumbs stick and adds crispiness.
• Air Fryer = Best Crispy Texture – But the oven version is still solid if you don’t have one.
• Season Your breadcrumbs – Want even more flavor? Add garlic powder, oregano, onion powder, or extra paprika.

Serving Ideas

• Dunk into hummus, vegan ranch, or spicy sriracha mayo
• Serve over salad, grain bowls, or stuffed into wraps
• Meal prep and freeze for up to 2 months —just reheat in the oven or air fryer

Can I make these chickpea broccoli nuggets gluten-free?

Yes! Just use gluten-free breadcrumbs. Chickpea flour is already gluten-free.

How do I store leftoverchickpea broccoli nuggets?

Store in an airtight container in the fridge for up to 4 days . Reheat in the air fryer or oven to keep them crispy.

Can I freeze them?

Absolutely! Freeze the cooked nuggets in a single layer, then transfer to a bag. Reheat in the oven or air fryer— no need to thaw!

What can I use instead of chickpea flour?

Try oat flour, all-purpose flour, or ground flaxseeds. Just make sure to use a binder.

Can I use frozen broccoli?

Yes! Just thaw and squeeze out excess water before using.

These Chickpea Broccoli Nuggets prove that healthy food can still be crispy, satisfying, and downright delicious . Whether you’re looking for a fun snack, a meal-prep hero, or a sneaky way to get more veggies in, these nuggets have your back.

Try them out, and let me know— air fryer or oven, which team are you on? Drop a comment below! 👇

Try other healthy snacks from the blog:

• Crunchy Lentil Chips
• Easy baked cauliflower wings recipe
• Healthy Beetroot Fritters
• Tandoori soya chaap skewers
• Spicy Kohlrabi fritters
• Roasted Purple Sweet Potato

Crispy Chickpea Broccoli Nuggets – Healthy, High-Protein & Addictive!

Ingredients1x2x3x

• 250 g (9 oz) broccoli
• 1 (15 oz) can chickpeas drained (save liquid!)
• 2 cloves garlic
• ½ tsp black pepper
• 2 tsp paprika
• ½ tsp smoked paprika
• 2 tsp cumin
• ½ tsp cayenne pepper optional
• 2 tbsp nutritional yeast
• ¼ cup (30g) chickpea flour plus more if dough comes out wet
• ¾ cup (90g) breadcrumbs

Optional additions:

• 2 tbsp ground flax seeds for extra fiber and omega-3
• vegan cheese for gooey interior
• 2 tsp crushed rosemary for extra flavor

Instructions

• Cook broccoli in boiling water for 4 minutes, then drain and pat dry.
• Blend chickpeas, garlic, broccoli, and spices in a food processor. Pulse until combined but still textured. Add chickpea flour and pulse again.
• Shape the mixture into roughly 16 nuggets of your favorite size. Add more chickpea batter to the dough if it’s too wet or hard to shape.
• Coat nuggets: Dip in reserved chickpea liquid, then coat in breadcrumbs.

Cook the nuggets:

• For the air fryer: Cook the nuggets at 380°F (190°C) for 18 minutes, flipping at 12 minutes. This time could vary so airfry until you see golden brown edges.
• If using the oven: Preheat the oven to 400°F (205°C) and then cook the nuggets for 25-30 minutes, flipping at 15 minutes. This time could vary so bake until you see golden brown edges.
• Serve with your favorite dips. Enjoy!

Nutrition

Crunchy Lentil Chips

Ingredients1x2x3x

Base Ingredients:

• 1 cup split red lentils rinsed and drained
• 2 cups water or less
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Optional Add-Ins for Extra Flavor:

• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 2 tablespoons nutritional yeast
• 1 tablespoon Sriracha sauce

Instructions

• Rinse the lentils well. Soak them in 2 cups of water for 3-4 hours. If you’re short on time, use boiling water to reduce the soak time to just 15-20 minutes.
• Add the soaked lentils (along with any remaining water), vegetable oil, and salt to a blender or food processor.
• Blend on HIGH speed until the mixture is completely smooth and slightly frothy. Scrape down the sides as needed.
• Heat a nonstick skillet or griddle over medium heat.
• Pour in the batter and let it slowly bubble on medium-low heat while stirring to prevent clumping. Some clumping is normal.
• Once the batter becomes glossy, thick, and jelly-like, transfer it into a mold or a shallow dish.
• Cover and refrigerate for at least 4-5 hours or overnight until fully set.
• Preheat your oven to 350°F (175°C).
• Once set, remove the lentil block from the fridge and slice it into chip-sized pieces.
• Arrange the pieces in a single layer on a parchment-lined baking sheet.
• Lightly brush or spray with oil.
• Bake for 20 minutes, then flip and bake for another 20 minutes or until the edges turn golden brown (the time could vary depending on your oven).
• Let the chips cool completely for maximum crunch.
• Store them in an airtight container in the fridge for up to a week.

Notes

Nutrition