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.
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.
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).