Healthy Red Lentil Crackers

These Healthy Red Lentil Crackers are crisp, nutty, and naturally gluten free. They are made from soaked red lentils blended into a smooth batter, then baked until golden and crunchy. The flavour is mild with a gentle savoury note, making them perfect for dips or cheese. This is an easy recipe with minimal ingredients, and it takes around 10 minutes to prepare plus 25 to 30 minutes baking time.

Ingredients

For the crackers

• 200g dried red lentils
• 120ml water, for blending
• 2 tablespoons olive oil
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper

Optional toppings

• 1 tablespoon sesame seeds
• 1 tablespoon mixed seeds
• ½ teaspoon dried rosemary or thyme
• A pinch of flaky sea salt

How to Make Healthy Red Lentil Crackers

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven.
• Soak the lentils: Rinse the red lentils under cold water until the water runs clear. Place them in a bowl, cover with plenty of fresh water, and leave to soak for at least 3 hours or overnight.
• Blend the batter: Drain the soaked lentils well. Transfer them to a blender with 120ml fresh water, olive oil, salt, garlic powder, smoked paprika, and black pepper. Blend until completely smooth and thick.
• Spread the mixture: Pour the batter onto the lined tray. Use the back of a spoon or a spatula to spread it thinly and evenly into a rectangle about 2 to 3mm thick. Sprinkle over any optional toppings and press them in lightly.
• Bake the crackers: Bake for 15 minutes, then remove from the oven and score into squares using a sharp knife or pizza cutter. Return to the oven for a further 10 to 15 minutes until firm and golden.
• Cool and crisp: Allow the crackers to cool completely on the tray. They will continue to crisp as they cool. Once fully cool, break along the scored lines and store.

Tips for Perfect Red Lentil Crackers

Why are my crackers soft instead of crisp?

If they are soft, they likely need a few more minutes in the oven. Bake until the edges are golden and the centre feels firm. They will crisp further as they cool.

How thin should I spread the batter?

Spread the batter as thinly and evenly as possible. A thickness of around 2 to 3mm gives the best crisp texture.

Can I change the flavour?

Yes, you can add cumin, chilli flakes, dried herbs, or even a little grated Parmesan for variation. Keep the base ratio the same for best results.

Do I need to flip the crackers?

No flipping is required. Baking them thinly and evenly ensures they cook through without turning.

Serving Suggestions

• Serve with hummus or baba ganoush
• Pair with soft cheese and chutney
• Enjoy with guacamole or salsa
• Top with avocado and a squeeze of lemon

Storage

Room Temperature

Store in an airtight container for up to 5 days. Keep them in a cool, dry place to maintain crispness.

Refrigerator

Refrigeration is not necessary, but if stored in the fridge, keep in an airtight container and reheat briefly in the oven to restore crispness.

Freezing

You can freeze the baked crackers for up to 2 months. Cool completely before freezing and reheat in the oven straight from frozen for a few minutes.

Nutrition

• Calories: 120 kcal per serving
• Carbohydrates: 18g
• Protein: 6g
• Fat: 3g
• Saturated Fat: 0.4g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs