Crispy Lentil Crackers

Ingredients

• 1 cup dried red lentils
• 0.5 cup water (Use fresh water for blending; additional water is needed for soaking and is drained.)
• 1 garlic (Clove)
• 1 tsp salt
• onion powder, paprika, and turmeric (Use to taste. The author’s seasoning blend includes salt, onion powder, smoked paprika, and turmeric; more paprika may optionally be sprinkled on top.)
• 1.5 tbsp avocado or olive oil (Source specifies 1–2 tablespoons total: use some to oil the parchment and drizzle the rest over the cut crackers. A neutral oil may also be used.)

Steps

1. 1

   Rinse the dried red lentils thoroughly under running water. Place them in a bowl with plenty of water and soak for at least 2 hours; they may also be soaked overnight.

2. 2

   Drain the soaked lentils, rinse them again, and pat them dry.

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.

4. 4

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

5. 5

   Pour the smooth lentil mixture onto the prepared baking sheet. Spread it evenly with a spatula or spoon until it is approximately 2–3 mm thick. Thinner crackers become crispier, but do not spread the batter so thin that it may burn.

6. 6

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

7. 7

   Cut the partially baked sheet into squares, rectangles, or triangles. Scissors are recommended. Gently loosen the pieces from the parchment paper.

8. 8

   Drizzle the cut crackers with the remaining 1–2 tablespoons of avocado or olive oil, toss gently to coat, and spread the crackers out over the baking sheet again.

9. 9

   Optionally sprinkle the crackers with additional paprika. Return them to the oven and bake for a further 10 minutes, or until golden brown and crispy. If the edges cook faster than the centers, remove the browned edge pieces first to prevent burning.

10. 10

    Let the crackers cool completely. They will harden and become crisp as they cool, after which they are ready to serve.

Notes

For best results, spread the batter close to 2 mm thick; use two batches if your baking sheet is smaller rather than making the crackers too thick. Vegetable broth can replace the blending water for additional flavor. The crackers may become stale quickly, so they are best eaten the same day; they can be recrisped in an air fryer. Serve with soups, stews, salads, vegan charcuterie boards, or dips and spreads.

Nutrition per serving

• snack
• vegan
• gluten-free
• grain-free
• high-protein
• high-fiber
• baked
• crispy