• 2 cups Lentil Sprouts
  • 2 Tbsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 TbspĀ Tamari Sauce
  • pinch Cayenne Pepper (optional)


  1. Soak 1/2 cup lentils for 8-10 hours and sprout for five days, rinsing twice each day.
  2. Place the matured sprouts in a bowl and garnish with the onion and garlic powder, and tamari. Mix thoroughly. If necessary, make a separate batch with cayenne pepper for those who like it hot.
  3. Spread on a cookie sheet and bake at 250 F until brittle and crispy. It takes approximately one hour depending on your oven.
  4. Once perfectly dry, store them in a storage bow with a lid or a ziplock plastic bag to maintain their crispiness and prevent moisture from infiltrating.
  5. Take them on a hike, put them in a lunch box or serve them at a party.