I like this recipe because it uses only a handful of wholesome ingredients and comes together quickly. The crackers turn perfectly crunchy in the oven and pair well with dips, spreads, or salads.
I also enjoy how customizable the seasoning can be. The rosemary, garlic, and paprika give the crackers a savory flavor that makes them hard to stop eating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200 g red lentils
¾ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon paprika powder
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
35 ml olive oil
100 ml water
Directions
I start by preheating the oven to 180°C with fan circulation.
I grind the red lentils in a blender until they turn into a fine flour.
I mix the lentil flour with the baking powder, garlic powder, rosemary, paprika powder, salt, sunflower seeds, and sesame seeds.
I add the olive oil and water and stir everything into a thick dough.
I place the dough onto a baking tray lined with parchment paper and cover it with another sheet of parchment paper. Then I roll the dough out evenly with a rolling pin until thin.
I remove the top sheet of parchment paper and cut the dough into cracker shapes with a knife or pizza cutter.
I bake the crackers on the middle oven rack for 25 to 30 minutes until crispy and golden. After baking, I let them cool completely before serving.
Servings and Timing
Servings: About 4 to 5 portions
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add dried herbs like thyme or oregano for a different flavor profile.
For extra spice, I mix in chili flakes or cayenne pepper. I can also sprinkle extra sesame seeds on top before baking for more crunch.
When I want a cheesier flavor without dairy, I add a little nutritional yeast to the dough.
Storage/Reheating
I store the crackers in an airtight container at room temperature for up to 5 days.
If they lose some crispiness, I reheat them in the oven for a few minutes at 160°C until crunchy again.
I avoid storing them in the refrigerator because moisture can soften the crackers.
FAQs
Can I use pre-made lentil flour?
Yes, I can use store-bought red lentil flour instead of blending whole lentils.
Why are my crackers not crispy?
I make sure to roll the dough very thin and bake the crackers long enough so they dry out properly.
Can I make these crackers gluten-free?
Yes, these crackers are naturally gluten-free because they use lentils instead of wheat flour.
Can I add other seeds?
Yes, I sometimes add flaxseeds, pumpkin seeds, or chia seeds for more texture and nutrition.
What can I serve with these crackers?
I enjoy serving them with hummus, guacamole, yogurt dips, or soft cheese spreads.
Conclusion
I love these red lentil crackers because they are crunchy, savory, and easy to prepare with simple pantry ingredients. They make a healthy homemade snack that works perfectly for dipping, sharing, or enjoying on their own.
Crispy red lentil crackers packed with plant based protein and savory flavors for a healthy homemade snack.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–5 servings
Category:Snack
Method:Baking
Cuisine:Healthy / Mediterranean
Diet:Vegan
Ingredients
200 g red lentils
¾ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon paprika powder
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
35 ml olive oil
100 ml water
Instructions
Preheat the oven to 180°C (fan circulation).
Add the red lentils to a blender and grind until a fine flour forms.
In a large bowl, combine the lentil flour with baking powder, garlic powder, rosemary, paprika powder, salt, sunflower seeds, and sesame seeds.
Add olive oil and water, then stir until a thick dough forms.
Transfer the dough onto a baking tray lined with parchment paper. Place another sheet of parchment paper on top and roll the dough out thinly and evenly using a rolling pin.
Remove the top parchment sheet and cut the dough into cracker shapes using a knife or pizza cutter.
Bake on the middle oven rack for 25–30 minutes until golden brown and crispy.
Allow the crackers to cool completely before serving for maximum crunch.
Notes
Roll the dough very thin for extra crispy crackers.
Add chili flakes or cayenne pepper for a spicy variation.
Nutritional yeast gives the crackers a cheesy flavor without dairy.
Store in an airtight container to maintain crispiness.
