High Protein Butternut Squash & Red Lentil Crackers

Name: High Protein Butternut Squash & Red Lentil Crackers
Prep time: 255 min
Cook time: 20 min
Yield: 80
Cuisine: Indian
Ingredients: 1 cup dry red lentils; 275 g butternut squash; 2 tbsp extra virgin olive oil; 0.5 tsp salt; 0.5 tsp garlic powder; 0.5 tsp ginger powder; 1 tsp dried oregano

⏱️ Prep: 255m

🔥 Cook: 20m

👥 Servings: 80

These Butternut Squash & Red Lentil Crackers are a simple, wholesome way to turn red lentils and butternut squash into an incredibly crispy snack. The red lentils provide plant-based protein and fiber, while the butternut squash adds natural sweetness, moisture, and a beautiful golden color. The dough is flourless and contains no added water. These crackers are high in plant-based protein and fiber, completely flourless, vegan, vegetarian, gluten-free, and made with simple pantry ingredients. They are naturally colorful from butternut squash and are great for snacking, dipping, or adding to a lunchbox. The key to their crispiness lies in rolling the dough very thin and ensuring the lentils are properly dry-roasted after soaking. If they remain slightly soft after baking, a quick finish in the air fryer can make a significant difference.

Instructions

Place 1 cup of dry red lentils in a bowl and cover with water. Soak for 3–4 hours, or overnight in the refrigerator. Drain and rinse the lentils well.
After draining, transfer the lentils to a dry pan. Dry-roast them over medium heat until the excess moisture has completely evaporated. The goal is to remove the moisture without cooking the lentils until they become mushy; they should be dry on the outside but still soft. Let them cool completely.
Once cooled, grind the lentils until they are coarse. Do not turn them into a completely smooth flour or paste; a slightly coarse texture works well for these crackers.
While the lentils are soaking or dry-roasting, prepare the squash: remove the seeds, peel the butternut squash, and cut it into small pieces. Steam until completely tender. Mash the steamed squash with a fork until smooth, ensuring no water is added.
Add the cooled, coarsely ground red lentils to the mashed butternut squash. Add 0.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp ginger powder, 1 tsp dried oregano, and 2 tbsp extra virgin olive oil. Mix everything together thoroughly until you have a soft dough; no additional water is needed as the squash provides the necessary moisture.
Place the dough between sheets of parchment paper and roll it very thin. The thinner you roll the dough, the crispier your crackers will be. Try to keep the thickness as even as possible so the crackers cook evenly.
Remove the top parchment paper and cut the rolled dough into your desired cracker shapes (square, rectangular, diamond-shaped, or any shape you like).
To bake: Preheat your air fryer to 176°C / 350°F and place the crackers in a single layer, air frying for approximately 15 minutes, flipping after 7–8 minutes. Alternatively, preheat your oven to 163°C / 325°F and bake for approximately 20–25 minutes, flipping halfway through. Keep an eye on the crackers toward the end as thinner crackers will cook faster.
If the crackers are cooked but still feel slightly soft after baking, transfer them to an air fryer preheated to 176°C / 350°F and air fry for an additional 2–3 minutes to achieve extra crispiness.
Let the crackers cool completely before storing. They become even firmer and crispier as they cool.

💡 Chef’s Notes

For extra crispy crackers, roll the dough very thin and avoid adding extra water, as the steamed butternut squash provides sufficient moisture. Ensure soaked lentils are dry-roasted to remove moisture without becoming mushy, and grind them coarsely for optimal texture. Allow crackers to cool completely after baking, as they crisp up further. If still soft, a 2-3 minute finish in an air fryer at 176°C / 350°F can achieve desired crispness. Store cooled crackers in an airtight container at room temperature for 4-5 days, or in the refrigerator for extended crispness. They can be frozen for 2-3 months, either baked or as prepared dough. Thaw frozen dough in the refrigerator before use. Re-crisp softened crackers briefly in an air fryer.