Air Fryer Sourdough Discard Smoked Paprika and Crispy Lentil Flatbread Chips
Crispy, savory flatbread chips made with sourdough discard, red lentil flour, and Spanish-inspired spices. These are baked in the air fryer until golden and shatteringly crisp, perfect as a snack, side, or topper for soups and dips. Smoked paprika and cumin give them a warm, smoky depth, while the lentil flour adds nutrition and a subtle nuttiness.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 27 min
- Makes
- 24–30 chips (4 servings)
Steps
Before you start
- Preheat your air fryer to 375°F (190°C) for 3 minutes
- Have your sourdough discard at room temperature
- Line your work surface with parchment paper for easy handling
Mix dry ingredients
- In a large mixing bowl, whisk together the red lentil flour (60 g), smoked paprika (1.5 tsp), ground cumin (0.75 tsp), fine sea salt (0.5 tsp), black pepper (0.25 tsp), and garlic powder (0.5 tsp if using).
- Make sure there are no lumps in the lentil flour and the spices are evenly distributed.
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Ready when: Spices are evenly incorporated throughout the flour mixture
Tip: Whisk thoroughly to avoid pockets of concentrated spice when you eat the chips.
Combine wet and dry
- Pour the room-temperature sourdough discard (1 cup / 240 ml) into the dry mixture.
- Add the extra-virgin olive oil (2 tablespoons / 30 ml).
- Stir with a wooden spoon or whisk until a thick, sticky batter forms with no dry flour streaks.
- The dough should be wetter than typical bread dough but cohesive.
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Ready when: A thick, smooth batter with no visible dry flour
Tip: Do not overwork the mixture; a few light folds with a wooden spoon are enough.
Spread on parchment
- Cut a piece of parchment paper to fit your air fryer basket.
- Lightly oil the parchment with a bit of olive oil (brush or spray).
- Transfer the entire batter onto the parchment and spread it into an even layer approximately ¼ inch (6 mm) thick, using the back of a damp spoon or an offset spatula.
- Try to create a rectangle or square that fills most of the parchment without overflowing.
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Ready when: Batter is spread evenly with no thick or thin spots; it covers most of the parchment
Tip: Slightly dampen your spoon or spatula to prevent the sticky batter from sticking to the tool.
Cut into chips
- Using a pizza cutter or sharp knife, cut the flatbread into chips approximately 2 inches (5 cm) square or into triangular pieces.
- Don't separate them yet—just cut through the layer so they will break apart easily after crisping.
- You should have 24–30 chip pieces depending on size.
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Ready when: All cuts go through to the parchment; pieces are uniform in size
Tip: If the batter starts sticking to your knife, wipe it clean with a damp cloth between cuts.
Air fry the first batchOven 375°F / 190°C
- Carefully transfer the parchment with the whole cut flatbread into your preheated air fryer basket at 375°F (190°C).
- Air fry for 12 minutes.
- Halfway through (at 6 minutes), gently shake the basket or flip individual chips if they're not crisping evenly, though this step is optional as air circulation usually prevents uneven cooking.
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Ready when: Chips are golden brown on the edges, crispy to the touch, and starting to curl slightly at the edges
Tip: Resist the urge to open the basket too early; this lets heat escape and slows crisping. If your air fryer is smaller, cook in two batches rather than stacking.
Remove and cool
- Carefully remove the parchment from the air fryer (it will be hot).
- Let the chips cool on the parchment or transfer to a wire rack for 5 minutes.
- As they cool, they will crisp further and become more brittle.
- Break apart any chips that are still connected.
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Ready when: Chips are completely cool and shatteringly crisp when you bite into them
Tip: Do not stack the hot chips or they will become soft and stick together. Spread them on a cooling rack if you have one.
Season and finish
- Once completely cool, taste a chip.
- If desired, sprinkle with fleur de sel or additional smoked paprika for extra flavor depth and visual appeal.
- Serve immediately or store in an airtight container.
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Ready when: Seasoning is evenly distributed and adheres to the chips
Tip: Apply finishing salt only after cooling; salt added while hot may dissolve or taste too strong.
Good to know
Tips
- Sourdough discard that has been fed but not risen works best—it should be thick and bubbly but not watery. If your discard is very thick, stir in 1–2 tablespoons of water to loosen it slightly.
- Red lentil flour browns faster than all-purpose flour, so keep a close eye during the last 3–4 minutes of air frying. If your air fryer runs hot, start checking at 10 minutes.
- For extra flavor, toast the cumin and smoked paprika in a dry skillet over low heat for 30 seconds before mixing into the flour. This brings out their essential oils and deepens the flavor.
- These chips are delicious served warm as a snack, alongside hummus, tzatziki, or romesco sauce, or crumbled over soups and grain bowls as a crunchy garnish.
Make ahead
You can prepare the batter up to 2 hours ahead and store it in the refrigerator in an airtight container. Spread and air fry when ready to serve. Cooked chips are best eaten within 2–3 hours of making, while they're at their crispiest, though they'll keep for up to 24 hours in an airtight container at room temperature.
Storage & reheating
Store cooled chips in an airtight container at room temperature for up to 2 days (they will gradually soften). For longer storage, keep in the freezer in an airtight, freezer-safe bag for up to 2 weeks. To reheat and re-crisp, place on a parchment-lined air fryer tray and air fry at 350°F (175°C) for 3–4 minutes until warm and crispy again.
Substitutions
- red lentil flour → chickpea flour (besan) or gram flour. Use the same amount by weight (60 g). Chickpea flour is slightly more assertive in flavor but will still work beautifully with the smoked paprika and cumin.
- smoked paprika (pimentón) → sweet paprika or regular paprika mixed with a pinch of liquid smoke. Sweet paprika will be milder; if using liquid smoke, add only ¼ tsp and mix well to avoid overpowering the batter.
- sourdough starter discard, unfed → ripe sourdough starter (with some feed and rise if possible) or thin pancake batter made with all-purpose flour, water, and a pinch of salt. If using starter without discard, make sure it's active and bubbly. If using pancake batter, reduce by ¼ cup (60 ml) since it will be slightly thinner than discard.
- ground cumin → ground coriander or fennel seed powder. Both add warm spice; use the same amount. Coriander is slightly floral, while fennel is a bit sweeter and anise-like.
