High-Protein Red Lentil Tomato Crackers

Instructions

1. Place the red lentils in a large bowl and cover with plenty of cold water, about 3–4 times their volume, as they will expand. Let them soak for 4–6 hours, or overnight. Once soaked, drain and rinse thoroughly under cold running water until the water runs mostly clear to remove excess surface starch. Drain completely and let them sit in the strainer a few extra minutes to ensure no leftover water remains.
2. Rinse the tomato and roughly chop it into large chunks.
3. Add the soaked and drained lentils, chopped tomato, garlic cloves, and your chosen spices to a blender or food processor. Blend in short pulses, scraping down the sides as needed, until the mixture reaches a smooth, thick paste. Alternatively, leave it with a bit of texture for a heartier bite. The consistency should be thick enough to mound on a spoon, not runny.
4. Scrape the blended base into a large mixing bowl. Add the chia seeds, hemp hearts, sesame seeds, and olive oil, then stir with a spatula until everything is evenly distributed throughout the mixture, ensuring no dry pockets of seeds remain.
5. Cover the bowl with a lid or plastic wrap and refrigerate for 2–3 hours. This allows the chia seeds to absorb moisture and thicken the batter, making it firmer and easier to spread.
6. Divide the batter between two parchment-lined baking trays, about 10 by 14 inches each (or lightly grease the trays if not using parchment). Spoon the rested batter onto each tray and spread it out evenly using the back of a spoon or an offset spatula. Aim for an ideal thickness of about the width of a coin across the entire tray for even crisping.
7. Preheat the oven to 350°F (175°C) and bake the tray for 10 minutes. This first bake firms up the surface enough for cutting without fully cooking the batter.
8. Carefully remove the tray from the oven. While the batter is still warm and slightly soft, use a sharp knife or pizza cutter to score it into individual cracker shapes. Squares or rectangles are recommended for even baking.
9. Return the scored tray to the oven and continue baking for 20–25 minutes. Halfway through this bake, rotate the tray 180 degrees to ensure even browning.
10. Take the tray out and, using a spatula, carefully flip each cracker over. Lower the oven temperature to 325°F (160°C) and bake for another 5–10 minutes, watching closely until the edges turn lightly golden and are firm to the touch.
11. For an extra-crisp finish, turn the oven off completely once baking is done. Slide the tray back in and prop the oven door open slightly with a wooden spoon handle for about 10 minutes. The residual heat will slowly draw out more moisture, resulting in crunchier crackers once fully cooled.