Crispy Lentil Crackers

Steps

1. 1

   Rinse the dried red lentils thoroughly under running water. Place them in a bowl, cover with plenty of water, and soak for at least 2 hours.

   Start 2-hour timer
2. 2

   Drain the soaked lentils, rinse them once more, and pat them dry. This removes excess soaking water before blending.

3. 3

   Add the soaked lentils, fresh water, garlic, salt, onion powder, paprika, and turmeric to a blender. Blend until the mixture is completely smooth, scraping down the sides if necessary.

4. 4

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line a large baking sheet—approximately 30 × 40 cm—with parchment paper and lightly oil the parchment so the batter will release more easily.

5. 5

   Pour the smooth lentil mixture onto the prepared baking sheet. Spread it evenly with a spatula or the back of a spoon to a thickness of about 2–3 mm. Thinner areas bake crispier, but do not spread the batter so thin that it may burn.

6. 6

   Bake the sheet of lentil batter for 20 minutes, then remove the baking sheet from the oven.

   Start 20-minute timer
7. 7

   Cut the partially baked sheet into squares, rectangles, or triangles. Kitchen scissors are recommended. Gently loosen the pieces from the parchment paper as you cut them.

8. 8

   Drizzle the cut crackers with 1–2 tablespoons of avocado or olive oil. Toss them gently to coat, then spread the crackers out over the baking sheet again in a single layer.

9. 9

   If desired, sprinkle the crackers with additional paprika. Return them to the oven and bake for another 10 minutes, or until golden brown and crispy. Watch the edges closely; if they brown before the center, remove the finished edge pieces and continue baking the thicker or softer pieces until crisp.

   Start 10-minute timer
10. 10

    Let the crackers cool completely on the baking sheet or a rack. They will harden and become crispier as they cool.