High Protein Flourless Red Lentil Crackers

⏱️ Prep: 20m

🔥 Cook: 40m

👥 Servings: 8.5

These crispy flourless lentil crackers are made with just split red lentils, olive oil, and simple seasonings—no flour, eggs, or preservatives. The lentils are soaked, blended into a smooth batter, spread thin across two 14×10-inch trays, baked, cut into triangles, seasoned, and baked again until golden and crisp. They’re delicious on their own or served with your favorite dip. This recipe also includes instructions for a fresh avocado cilantro dip that takes just a few minutes to blend together.

Storage & Shelf Life
Room temperature: Store completely cooled crackers in an airtight container for 4–5 days.
Refrigerator: For the best freshness, store in an airtight container in the fridge for up to 10 days.
Freezer: Store in a freezer-safe airtight container or bag for 2–3 months.

Instructions

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.
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.
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. (Note: The recipe yields enough for two 14×10-inch trays, so you may need to repeat this step or use two trays simultaneously).
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.
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.
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.
Remove from the oven and let the crackers cool completely on the tray. They will continue to crisp as they cool. For extra crispness, you can leave them in the turned-off oven for a few minutes with the door slightly open.
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.
Enjoy the lentil crackers with the avocado cilantro dip or any dip of your choice.

💡 Chef’s Notes

The consistency of the batter can vary slightly depending on the lentils and how well they absorb the soaking water, so adjust with a small splash of water if needed. For extra crispness, you can leave the crackers in the turned-off oven for a few minutes with the door slightly open after baking.

My secret to keeping them crispy!
Depending on the weather, how evenly the batter is spread, or how well they’re baked, they can sometimes become a little chewy.

If you’re comfortable broiling, you can broil them for about 2 minutes at the end — but watch them closely because they can burn quickly.

Not a fan of broiling? No worries!
Let the crackers cool completely, then pop them in the air fryer for about 2 minutes — either the same day or the next day.

Let them cool again and they’ll crisp right back up!

Best place to store them:
If you can’t finish them at once, keep them in an airtight container in the fridge.
They stay fresh for up to 10 days.