High Protein Flourless Red Lentil Crackers

Name: High Protein Flourless Red Lentil Crackers
Prep time: 20 min
Cook time: 40 min
Yield: 8.5
Cuisine: Indian
Ingredients: 1 cup dry split red lentils; 2 cups water; 1.25 cups fresh water; 2 tbsp olive oil; 0.5 tsp salt; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black pepper; 1 tsp dried oregano; 1 ripe avocado; 0.5 tsp salt; 1 green chili; 1 bunch cilantro; 1 garlic clove; 1 tsp fresh lemon juice

⏱️ Prep: 20m

🔥 Cook: 40m

👥 Servings: 8.5

These crispy flourless red 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, baked, cut into triangles, seasoned, and baked again until golden and crisp. They’re delicious on their own or served with your favourite dip. I served mine with a fresh avocado cilantro dip that takes just a few minutes to blend together.

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.
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 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.