Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Measure out one cup of dried lentils and rinse them thoroughly under cold water to remove dust and debris. Drain well and pat dry with a clean towel to ensure they are completely dry.
In a mixing bowl, toss the dried lentils with 1 to 2 tablespoons of olive oil, making sure each lentil is evenly coated. This helps them crisp up nicely in the oven.
Add a pinch of sea salt and any optional spices like smoked paprika, cumin, or chili powder to the bowl. Toss again to distribute the seasonings evenly.
Spread the coated lentils in a single layer on the prepared baking sheet, making sure they are not overlapping for even roasting.
Bake in the preheated oven for about 20-25 minutes, stirring or shaking the pan halfway through. Watch for a golden color and listen for crackling sounds—it’s a sign they’re crisping up.
Once they are golden brown and crispy, remove the baking sheet from the oven and let the lentils cool on the pan for about 5 minutes. They’ll firm up as they cool down.
Taste one of the lentils—if it’s crunchy and has a toasted aroma, they are ready. If they need a little more crisping, pop them back in the oven for another 3-5 minutes, checking frequently.
Finish by squeezing fresh lemon juice over the lentils for brightness, if desired. Serve immediately or store in an airtight container for later snacking.
