Description
Crunchy and flavorful red lentil crackers that are perfect for snacking or serving with dips.
Ingredients
Scale
- 1 cup dry red lentils
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons rice flour (for extra crispness)
- 1 teaspoon ground paprika
- ½ teaspoon dried rosemary
- 1 tablespoon mixed sesame seeds (black & white)
- Pinch of salt
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper or a silicon baking mat.
- In a medium saucepan, add the red lentils and water. Boil the lentils for about 10 – 15 minutes or until fully cooked. Drain well and let cool completely.
- In a blender, place the cooked lentils, spices, olive oil, and salt to taste. Blend until smooth.
- Add the rice flour and then blend on the lowest setting of the blender.
- Transfer the red lentil mixture into a clean bowl to rest for about 6 to 7 minutes.
- Use a spatula to spread the red lentil cracker dough out evenly to approximately 2-3mm thickness on the parchment-lined baking sheet.
- Using a pizza cutter dipped in water or smooth knife dipped in water, gently score the dough into squares before baking.
- Use a silicon brush to brush the tops of the cracker dough with olive oil.
- Sprinkle sesame seeds and salt evenly over the top of the cracker dough.
- Bake for 20 to 25 minutes until the edges start to brown.
- Break the crackers apart and return to the oven for 5–10 more minutes if centers need crisping.
- Allow the crackers to cool before serving (they will harden and crisp as they cool).
Notes
- These crackers are a great gluten-free snack option.
- You can experiment with different spices for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg