Gluten-Free Red Lentil Crackers (Lentil Chips)

5 from 17 votes
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How to make red lentil crackers (aka lentil chips) with just 3 base ingredients and with under 10 minutes of hands-on prep! These baked lentil chips are naturally gluten-free, nut-free, grain-free, and packed with protein and fiber for healthy (and tasty) lentil snacks!

A tray with red lentil crackers

If you’ve spent much time on my blog, then you’ll know that I am “dip” obsessed: spiced carrot dip, kashke bademjan (Persian eggplant dip), Ajvar (eggplant red pepper dip), and spiced split pea hummus (fava dip) are just a few of the many dips already on Alphafoodie. And what do all dips need? Something to serve them with, of course, like these gluten-free crackers (aka lentil crackers/lentil chips).

These homemade lentil chips are made up of just 3 base ingredients and the herbs/spices of your choice (lots of options mentioned below!). The result is a low-cost, super versatile lentil snack that you can enjoy as chips, with dips, spread with toppings, and to garnish dishes like soups and chilies.

Unlike many store-bought options, these gluten-free crackers are packed with wholesome “real” ingredients and no preservatives for a simple, healthy addition to your meal-prep snacks.

Cut crackers in a baking tray

While I’ve previously shared a method for making red lentil flour (and then using that flour to prepare lentil pasta), these crackers combine whole soaked (not cooked) lentils with water and herbs/spices to create a simple “batter.” Transfer the batter to a large baking tray to bake for either soft lentil flatbread style crackers OR as crispy, crunchy lentil chips.

If you’re looking for more ways to enjoy lentils today, then you might also enjoy my recipes for Lebanese lentil soup, mushroom and lentil meatballs, or this lentil chard soup!

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The Ingredients

  • Red lentils: use split red lentils to make this lentil crackers recipe.
  • Spices: I used a combination of rosemary, paprika, garlic powder, and salt and pepper. You can optionally use some flaky salt to sprinkle over the cracker mix before baking.
  • Olive oil: you can use olive oil or another neutral cooking oil like coconut oil/ avocado oil.
  • Lemon: you can use either lemon juice or apple cider vinegar.
  • Water: to achieve the correct texture of the lentil cracker batter.
Ingredients for red lentil crackers

Optional Add-ins and Recipe Variations

The easiest way to adapt this baked lentil chips recipe is by experimenting with the seasonings used. Below is a list of potential spices/herbs and different flavor combinations.

  • Garlic & Parmesan: use a combination of garlic powder and either finely grated parmesan (sprinkled over the cracker batter before baking) OR nutritional yeast mixed into the batter for a nutty cheesy flavor.
  • Pizza flavor: add some tomato paste (around 3 Tbsp) to the batter along with basil/oregano, smoked paprika (around 1 tsp), and then sprinkled with parmesan (or add nutritional yeast into the batter if vegan).
  • Tajin: tajin is a chili-lime salt and could be added to the batter or used to top the lentil batter. Add a little liquid sweetener (like maple) to the batter to “balance” the flavors, if preferred.
  • Seeds: sprinkle the batter with everything bagel seasoning/sesame seeds/sunflower seeds or add a tablespoon of tiny seeds (like chia/flax) to the batter (for added nutrients and protein).
  • Other herbs/spices: oregano, thyme, cumin, chili/cayenne, tarragon, fennel seeds, herbs de Provence, Italian seasoning, za’atar, ginger powder, smoked paprika, onion powder, turmeric, etc.
  • Other add-ins: you could experiment with adding ingredients like very finely chopped sun-dried tomatoes or olives.

How to Make Red Lentil Chips

Step 1: Prepare the lentils

First, sift through the lentils to make sure there are no wrinkly/dark lentils. Then transfer the lentils to a large bowl and leave to soak, covered in cold/room temp water for three hours.

Then, drain the lentils and rinse them well.

Step 2: Blend the red lentil cracker batter

Preheat the oven to 350ºF/180ºC fan assisted.

Add all the red lentil cracker ingredients to a blender and then blend into a smooth, creamy paste-like consistency.

Steps for making red lentil crackers

Meanwhile, prepare a rimmed baking tray by lining it with parchment paper, then brushing with a bit of oil or spraying with cooking spray.

Once blended, pour the mixture into your prepared baking tray, and tilt the pan gently to make sure it’s evenly spread. Use a spatula, if needed, to smooth it down.

Red lentil crackers mix spread on a baking tray

Step 3: Bake the red lentil crackers

Transfer the baking tray to the oven and bake for 20 minutes. Then remove it from the oven and use a sharp knife or pizza cutter to cut into the individual crackers.

At this point, you’ll have fairly soft lentil pita/lentil flatbread – it could even be used as a pizza base (add toppings, then bake until melted). To crisp them up in lentil chips, flip the crackers onto another layer of oiled/sprayed parchment paper and bake for a further 10-12 minutes.

Keep an eye on the crackers, as the edges may begin to burn if left in too long.

Allow the crackers to cool completely before enjoying (they’ll further crisp up while cooling). Then, enjoy!

Red lentil crackers on a baking tray

How to Store 

Store: when the lentil chips are baked and not FULLY crisp/dried all the way through, I recommend storing them in the fridge for between 2-3 days. However, if you fully “dehydrate” the chips, the shelf life will increase, thanks to the lack of water content.

Freeze: I haven’t tried freezing the lentil crackers, though I imagine they would freeze well for between 2-3 months in an airtight container/bag.

How to Serve Lentil Chips

First and foremost, these lentil chips pair wonderfully with all sorts of dips, spreads, and toppings, like:

You can also use the lentil crackers to top soups, chili, and stews, or even crumble into salads in place of croutons (for example, alongside this Lentil Salad). Thanks to their hard nature, when doing the second bake, you could shape them and use them as hard-shell tacos.

FAQs

Can you use other types of lentils?

I’ve only ever used split red lentils for this recipe, as they take a low amount of time to cook. I can’t imagine that any other lentil would work as well without recipe tweaks.

Can I air fry the crackers?

You should be able to, though I haven’t tried. To experiment, I recommend air frying them at 325ºF/170–C for 15-17 minutes. Then slicing, flipping, and cooking for a further 6-8 minutes. If you give it a try, let me know in the comments.

Recipe Notes and Top Tips

  • Change the way you season the lentil chips: you can either add the herbs and spices directly into the lentil chips batter OR bake the red lentil crackers with a very simple salt and pepper seasoning and then toss with your seasoning of choice after baking.
  • How to chop the lentil chips: feel free to chop them into rectangles, squares, or triangles (similar to corn tortilla chips). You could even make special themed crackers (like heart or Christmas trees) using cutters. The “scraps” can still be crumbled up and added to salads/soups, etc.
  • Choosing the oven pan wisely: for thin, crispy lentil chips, you’ll want to use a large, wide tray that will spread the batter nice and thin.
  • To completely “dry” the lentil chips: if you find that the chips still aren’t fully dry after baking, you could place them in a dehydrator AFTER baking (the lentils need cooking first), until they are completely dry and “snappable” OR use the lowest heat on your oven.
  • Optionally sprout the lentils: after soaking the lentils, you can optionally sprout them (as I do when growing wheat grass) for a day or two. This will increase their digestibility.

Other Simple Snack Recipes

If you try this red lentil chips/crackers recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Gluten-Free Red Lentil Crackers (Lentil Chips)

5 from 17 votes
By: Samira
How to make red lentil crackers (aka lentil chips) with just 3 base ingredients and with under 10 minutes of hands-on prep! These baked lentil chips are naturally gluten-free, nut-free, grain-free, and packed with protein and fiber for healthy (and tasty) lentil snacks.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 27 large crackers

Ingredients 
 

Instructions 

Step 1: Prepare the lentils

  • Sift through the lentils to make sure there are no wrinkly/dark lentils. Then transfer the lentils to a large bowl and leave to soak, covered in cold/room temp water for three hours.
  • Drain the lentils and rinse them well.

Step 2: Blend the red lentil cracker batter

  • Preheat the oven to 350ºF/180ºC fan assisted.
  • Add all the red lentil cracker ingredients to a blender and then blend into a smooth, creamy paste-like consistency.
    Meanwhile, prepare a rimmed baking tray by lining it with parchment paper, then brushing with a bit of oil or spraying with cooking spray.
  • Once blended, pour the mixture into your prepared baking tray, and tilt the pan gently to make sure it's evenly spread. Use a spatula, if needed, to smooth it down.

Step 3: Bake the red lentil crackers

  • Transfer the baking tray to the oven and bake for 20 minutes. Then remove it from the oven and use a sharp knife or pizza cutter to cut into the individual crackers.
  • At this point, you’ll have fairly soft lentil pita/lentil flatbread – it could even be used as a pizza base (add toppings, then bake until melted). To crisp them up in lentil chips, flip the crackers onto another layer of oiled/sprayed parchment paper and bake for a further 10-12 minutes.
    Keep an eye on the crackers, as the edges may begin to burn if left in too long.
  • Allow the crackers to cool completely before enjoying (they’ll further crisp up while cooling). Then, enjoy!

How to Store

  • Store: when the lentil chips are baked and not FULLY crisp/dried all the way through, I recommend storing them in the fridge for between 2-3 days. However, if you fully "dehydrate" the chips, the shelf life will increase, thanks to the lack of water content.
    Freeze: I haven't tried freezing the lentil crackers, though I imagine they would freeze well for between 2-3 months in an airtight container/bag.

Notes

  • Change the way you season the lentil chips: you can either add the herbs and spices directly into the lentil chips batter OR bake the red lentil crackers with a very simple salt and pepper seasoning and then toss with your seasoning of choice after baking.
  • How to chop the lentil chips: feel free to chop them into rectangles, squares, or triangles (similar to corn tortilla chips). You could even make special themed crackers (like heart or Christmas trees) using cutters. The “scraps” can still be crumbled up and added to salads/soups, etc.
  • Choosing the oven pan wisely: for thin, crispy lentil chips, you’ll want to use a large, wide tray that will spread the batter nice and thin.
  • To completely “dry” the lentil chips: if you find that the chips still aren’t fully dry after baking, you could place them in a dehydrator AFTER baking (the lentils need cooking first), until they are completely dry and “snappable” OR use the lowest heat on your oven.
  • Optionally sprout the lentils: after soaking the lentils, you can optionally sprout them (as I do when growing wheat grass) for a day or two. This will increase their digestibility.
 
Optional add-ins and recipe variations:
The easiest way to adapt this baked lentil chips recipe is by experimenting with the seasonings used. Below is a list of potential spices/herbs and different flavor combinations.
  • Garlic & Parmesan: use a combination of garlic powder and either finely grated parmesan (sprinkled over the cracker batter before baking) OR nutritional yeast mixed into the batter for a nutty cheesy flavor.
  • Pizza flavor: add some tomato paste (around 3 Tbsp) to the batter along with basil/oregano, smoked paprika (around 1 tsp), and then sprinkled with parmesan (or add nutritional yeast into the batter if vegan).
  • Tajin: tajin is a chili-lime salt and could be added to the batter or used to top the lentil batter. Add a little liquid sweetener (like maple) to the batter to “balance” the flavors, if preferred.
  • Seeds: sprinkle the batter with everything bagel seasoning/sesame seeds/sunflower seeds or add a tablespoon of tiny seeds (like chia/flax) to the batter (for added nutrients and protein).
  • Other herbs/spices: oregano, thyme, cumin, chili/cayenne, tarragon, fennel seeds, herbs de Provence, Italian seasoning, za’atar, ginger powder, smoked paprika, onion powder, turmeric, etc.
  • Other add-ins: you could experiment with adding ingredients like very finely chopped sun-dried tomatoes or olives.
 
Check the blog post for more tips and serving suggestions!
Course: Appetizer, Snack
Cuisine: American
Shelf life: 2-3 Days

Nutrition

Serving: 1large cracker, Calories: 67kcal, Carbohydrates: 9g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 131mg, Potassium: 139mg, Fiber: 4g, Sugar: 1g, Vitamin A: 137IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




8 Comments

  1. Tess says:

    5 stars
    Love these, but a majority of mine stuck to the parchment paper. How would you advise resolving this for future batches?

    1. Support @ Alphafoodie says:

      Hi Tess,
      You can spray the paper with a bit of oil or use wax paper or even Silpat (if you have it). I’ve found that some brands of parchment paper don’t seem to work as well as others. I hope this helps.

  2. YJ says:

    5 stars
    Can I use microwave instead of oven at the same temperature? I love how simple the recipe is but I want to try making them in a microwave.

    1. Support @ Alphafoodie says:

      Hi there,
      I haven’t personally tried making it in the microwave and I’m not sure if it will come out crispy. Let me know if you tried it and how it came out.

  3. Avril says:

    Hi,what are the measurements of the baking tray ?

    1. Support @ Alphafoodie says:

      Hi Avril,
      You can use any large, wide tray that will spread the batter nice and thin.

      1. Leslie says:

        5 stars
        These are absolutely delicious!! I will be making them often as a I go through a batch fairly fast, yummy!!

      2. Support @ Alphafoodie says:

        Thank you for your comment, Leslie. Glad you are enjoying them 🙂