• If using dry, pre-cook your lentils. Cook them according to package instructions until just tender (not mushy). Drain well and let cool. If using canned lentils, just rinse them with water.
• Dry the lentils completely. Use a clean kitchen towel or paper towels to pat the lentils as dry as possible—this is key for crispiness.

Oven Method

• Place the lentils on a baking tray with baking paper.
• Toss the lentils with 1–2 tsp oil and your seasoning of choice or simply salt and pepper. Spread them so they don’t overcrowd. Single layer only.
• Bake at 400°F (200°C) for 30-35 minutes, shaking the pan halfway through. They’re done when golden brown and crisp.

Air Fryer Method

• In a bowl, mix the lentils with oil and salt and pepper or preferred seasoning and put them in the airfryer tray layered with baking paper (so they don't fall through the holes)
• No need to preheat. Air fry at 400F (200°C) for 15-18 minutes, shaking the basket halfway through.
• The air fryer method is faster and often crispier, but depending on the size, you’ll need to cook in smaller batches. It depends on how big it is, mine can fit 1 can of lentils easily, but for more you’ll need to do it in batches to ensure crispiness.