Red lentil flour is one of the key ingredients used in legume-based snacks. It is produced by milling red lentils, a familiar ingredient commonly used in soups, patties, and salads. Because it naturally contains protein and dietary fiber, it forms one of the nutritional foundations of our product.

From a sensory perspective, it provides a mild and balanced legume flavor. It also plays an important role during the extrusion process used in production. Its natural starch and protein structure contributes to the development of the characteristic crispy texture of the chips. For this reason, red lentil flour is widely used as a core ingredient in many legume-based chips and extruded snack products around the world.

In short, we use red lentil flour not only for its flavor, but also because it naturally contains protein and fiber, helps create a crispy texture, and serves as the foundation of a legume-based snack.

Average nutritional values per 100 g of red lentil flour: