Red Lentil Crackers — High-protein, crispy snack | 45 minutes
Short introduction
Red Lentil Crackers are thin, crispy crackers made from red lentils. They are high in protein and fiber, gluten free, and easy to make at home. You blend cooked or soaked lentils with spices, spread the mix thin, and bake until crisp. They make a healthy snack or a light side with soups and dips.
Why you’ll love it
- High in protein and plant fiber.
- Gluten free and simple to make.
- Cheap ingredients you may already have.
- Crispy and savory, great for dipping.
- Easy to change the flavor with spices.
introduction
why make this recipe
how to make Red Lentil Crackers
Ingredients :
1 cup red lentils, 2 cups water, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 2 tablespoons olive oil
Directions :
- Rinse the red lentils and soak them in water for about 2 hours., 2. Drain the lentils and add them to a blender with fresh water, salt, garlic powder, onion powder, cumin, and black pepper. Blend until smooth., 3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper., 4. Spread the lentil mixture evenly onto the prepared baking sheet, making it as thin as possible., 5. Bake for 20-25 minutes until the edges turn golden and crispy., 6. Remove from the oven and cut into cracker shapes., 7. Allow to cool and enjoy your high-protein, crispy snack!
how to serve Red Lentil Crackers
how to store Red Lentil Crackers
tips to make Red Lentil Crackers
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 1 cup red lentils
- 2 cups water (for soaking and/or blending)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Substitutions & key variations
- Swap red lentils for yellow split peas or moong dal for a similar texture.
- Use 1/2 teaspoon smoked paprika or chili powder for a spicy twist.
- Replace olive oil with avocado oil or melted coconut oil.
- Add 1 tablespoon of sesame seeds or flaxseed for extra crunch.
- For herb crackers, add 1 tablespoon chopped fresh parsley or dill to the blend.
Step-by-step
Step 1 — Soak and rinse
Rinse 1 cup red lentils well. Soak them in fresh water for about 2 hours. Soaking softens the lentils and helps blend them smooth.
Step 2 — Blend the mix
Drain the soaked lentils. Add them to a blender with 1–1.5 cups fresh water, 1 teaspoon salt, garlic powder, onion powder, cumin, black pepper, and 2 tablespoons olive oil. Blend until very smooth. The mix should be pourable but not watery. Add a little more water if too thick.
Step 3 — Spread and bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Pour the lentil mix onto the sheet. Use a spatula to spread it very thin—thin equals crisp. Aim for about 1–2 mm thickness.
Bake for 20–25 minutes. Check the edges: they should turn golden and lift from the paper. Remove from oven and let cool a few minutes. Cut into squares or shapes while still warm. Let cool completely to get crisp.
Success tips
- Temperature: 350°F (175°C) works well. Too low and crackers stay soft; too high and edges burn.
- Texture: Spread the mix as thin as you can. Thick areas stay soft.
- Common mistakes: Not blending smooth enough creates grainy crackers. Not thin enough leads to chewy crackers. Bake until edges brown for full crisp.
- Even thickness: Use another baking sheet or a wide spatula to guide and spread evenly.
- Cooling: Let crackers cool fully before storing. They crisp more as they cool.
How to serve
Serve plain as a snack or with cheese, hummus, guacamole, or yogurt dip. Break into pieces and add to a soup bowl instead of croutons. Use as a base for small canapés with toppings like avocado, tomato, or smoked salmon.
Storage & reheating
- Store at room temperature in an airtight container for up to 5 days. Add a paper towel to absorb moisture.
- For longer storage, keep in the fridge up to 2 weeks, but they may soften. Re-crisp in a 300°F (150°C) oven for 5–7 minutes.
- Do not store in a humid place; moisture makes them soft.
Frequently Asked Questions
Q: Can I skip soaking the lentils?
A: Soaking helps soften lentils and makes them blend smooth. You can try cooking lentils instead, but adjust water in the blender.
Q: Can I bake these in a dehydrator?
A: Yes. Spread thin and dehydrate at 115°F–125°F until dry and crisp. This takes several hours.
Q: Are these gluten free?
A: Yes, if you use only the listed ingredients, these crackers are gluten free.
Q: Can I make them ahead for a party?
A: Yes. Store in an airtight box and re-crisp in the oven for a few minutes before serving.
Nutrition notes / equivalents
- One batch makes about 20–24 small crackers.
- Approximate per serving (3–4 crackers): 80–100 kcal, 4–6 g protein, 3–5 g fat, 6–8 g carbs.
- Lentils add iron, fiber, and plant protein. Use less oil to lower calories.
Conclusion + CTA
Try these Red Lentil Crackers for a simple, healthy snack. They are tasty, gluten free, and easy to change with your favorite spices. For another take and more tips, see this detailed guide: Red Lentil Crackers: Gluten Free, Delicious, Nutritious and …. If you liked this recipe, make a batch and share how you served them!
Links to related recipes
- Simple Hummus
- Baked Vegetable Chips
- Quick Tomato Soup
Red Lentil Crackers
Ingredients
Method
- Rinse the red lentils well and soak them in fresh water for about 2 hours.
- Drain the lentils and add them to a blender with 1–1.5 cups fresh water, salt, garlic powder, onion powder, cumin, black pepper, and olive oil. Blend until very smooth.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread the lentil mixture evenly onto the prepared baking sheet, making it as thin as possible.
- Bake for 20-25 minutes until the edges turn golden and crispy.
- Remove from the oven and cut into cracker shapes, then allow to cool and enjoy.