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Soak the lentils in 1 cup of water for 3-4 hours. If you're short on time, using boiling water can 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.