# Protein Lentil Chips Paro Lentil Crisps Pack 12 Grams of Protein Per Bag By Laura McQuarrie | Published 2026-03-12 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/lentil-crisp References: [foodbusinessnews.net](https://www.foodbusinessnews.net/articles/29964-paro-expands-south-asian-inspired-portfolio) & [fromparo](https://fromparo.com/collections/the-paro-party)  Paro Lentil Crisps are made with lentil flour, cooked in avocado oil and coated with seasoning blends to create flavors that are peppery and savory; spicy, minty and herbaceous; or smoky, tangy and zesty. These boldly flavored lentil chips expand Paro's South Asian-inspired portfolio with a snackable product, and each bag delivers 12 grams of plant-based protein. “Each flavor was rooted in a specific South Asian food memory and reverse-engineered into snack form,” said Umaimah Sharwani, founder of Paro. The Salt & Pepper, Jalapeño Mint and BBQ Tikka Lentil Crisp flavors were intentionally made to meet consumers where they are, whether or not they have time to cook, and provide an effortless, great-tasting, nutritious way for them to indulge in the authentic essence of South Asia. ## Trend Insights (Trend Hunter) - Score: 5.0/10 - Popularity: 43% | Activity: 42% | Freshness: 66% - Audience gender: 50% men, 50% women - Primary generations: Millennial - Top markets: North America ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### What's Driving This Trend - **Plant-based High-protein Snacks:** A shift toward lentil- and pulse-based snack formats that deliver substantial protein per serving could upend traditional chip categories by replacing oil- and starch-forward products with nutrient-dense alternatives. - **Ethnic-flavored Snack Fusion:** Bold, regionally inspired seasonings adapted into familiar snack formats are creating new taste profiles that broaden mainstream consumer acceptance of South Asian flavor palettes. - **Ingredient-forward Clean Labeling:** Products emphasizing single-origin flours, healthier cooking oils, and transparent seasoning blends are positioned to challenge processed-snack perceptions through ingredient-driven differentiation. ### Who This Affects Most - **Snack Food Manufacturing:** Manufacturers focused on extrusion and baking technologies can exploit pulse flours and healthier frying mediums to generate new product lines that compete with legacy potato and corn chips. - **Food Ingredient Supply:** Suppliers of lentil flour, specialty oils, and spice blends may see demand for customized functional ingredients that enable high-protein, shelf-stable snack formulations. - **Grocery Retail and E-commerce:** Retailers curating health-forward and ethnically diverse snack assortments could reshape category layouts and online recommendation algorithms around protein-per-serving and flavor provenance cues. ## Related on Trend Hunter - [High-Fiber Cheese-Flavored Snacks](https://www.trendhunter.com/trends/cheese-snack-range.md) - [Sustainable Snack Packaging](https://www.trendhunter.com/trends/amcor-and-lorenz-snacks.md) - [Crispy Tempeh Chips](https://www.trendhunter.com/trends/tempeh-chups.md) - [Flavor-Packed Lentil Toppers](https://www.trendhunter.com/trends/lentil-telepathy.md) - [Ghee-Roasted Granolas](https://www.trendhunter.com/trends/panjiri-granola.md) - [Maple-Roasted Fennel Seeds](https://www.trendhunter.com/trends/chikka-chikka.md) - [Clean-Label Vegetable Dips](https://www.trendhunter.com/trends/veggie-dip.md) - [Spicy Meatless Sticks](https://www.trendhunter.com/trends/spicy-korean-stick.md) - [Nutritious Tortilla Crackers](https://www.trendhunter.com/trends/rw-garcia-1.md)