High Protein Flourless Red Lentil Crackers

Instructions

1. Add the red lentils to 2 cups of water and soak overnight in the refrigerator, or for 3–4 hours. The lentils should become plump and roughly double in size.
2. Drain and rinse the soaked lentils well. Add them to a high-speed blender along with 1¼ cups fresh water. Blend on high for about 2-3 minutes until completely smooth and pourable, with no visible lentil pieces. The batter should be similar to a thin pancake batter. If it seems too thick, add a small splash of water.
3. Preheat the oven to 350°F (180°C). Line a large rimmed baking tray with parchment paper. Pour the batter onto the tray and spread it into a very thin, even layer, reaching toward the edges. The thinner you spread it, the crispier the crackers will be.
4. Bake for 20 minutes, until the surface is set and dry to the touch. Carefully lift the parchment and lentil sheet onto a cutting board. Cut into triangles using a sharp knife or pizza cutter.
5. Spread the triangles back onto the parchment, leaving a little space between them. Mix the salt, paprika, garlic powder, onion powder, black pepper, and oregano together. Drizzle the crackers with the 2 tbsp olive oil, then sprinkle over the seasoning mixture. Toss gently with your hands so the oil and seasonings coat the pieces evenly.
6. Return the crackers to the oven and bake for another 15–20 minutes, turning the tray halfway through. Keep an eye on the edges so they don't over-brown. Bake until golden and crisp.
7. Remove from the oven and let the crackers cool completely on the tray. They will continue to crisp as they cool.
8. For the dip: Add the avocado, salt, green chili, cilantro, garlic, and lemon juice to a blender or food processor. Blend until smooth and creamy.
9. Enjoy the lentil crackers with the avocado cilantro dip or any dip of your choice.