Lentil Protein Crackers (3 Ingredients, Easy) Recipe
These Lentil Protein Crackers are a simple, healthy, and crunchy snack made with just three main ingredients: lentils, nuts or seeds, and baking powder. Soaked lentils and nuts are blended into a smooth batter, spread thinly, and baked until golden and crispy. They offer a gluten-free, protein-rich alternative to traditional crackers, perfect for satisfying snack cravings or serving with dips and cheeses.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 64 crackers 1x
- Category: Snack
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 3/4 cup dried lentils (any variety such as tan, red, or green lentils)
- 60 grams nuts or seeds of choice (approximately 1/3 to 1/2 cup)
- Boiling water for soaking
- 1 1/2 cups fresh water
- 1 teaspoon baking powder (certified gluten-free, as needed)
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Soak: Place the lentils and nuts or seeds in a medium bowl. Cover them with boiling water and let soak for 20 minutes. After soaking, drain everything through a sieve or colander and discard the soaking water.
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a large rimmed baking sheet (around 18×13 inches) with a silicone baking mat or parchment paper for a non-stick surface.
- Blend: In a blender, combine the drained lentil and nut mixture with 1 1/2 cups of fresh water. Blend until the mixture is completely smooth. Scrape down the sides of the blender, add the baking powder and optional salt, then blend again to incorporate all ingredients evenly.
- Spread Batter: Pour the smooth batter onto the prepared baking sheet. Lift and tilt the sheet to spread and cover the surface evenly, creating a thin layer for even baking.
- Bake Initial Layer: Place the baking sheet in the preheated oven and bake for 20 minutes to set the batter.
- Cut: Remove the baking sheet from the oven and using a knife or pastry scraper, cut the baked batter into rectangles or squares (the original recipe suggests 8×8 rows, making 64 crackers).
- Bake Again: Return the cut crackers to the oven and bake for an additional 30 to 35 minutes until they turn golden brown, look dry, and feel firm and crispy to the touch.
- Remove and Final Crisping: Take out all the crackers that look done and crispy. If some crackers need more time, leave them on the baking sheet and continue baking for a few more minutes until all pieces reach desired crispiness.
- Cool: Transfer the crackers to a cooling rack and let them cool completely before serving or storing.
Notes
- Any variety of lentils (tan, red, green) can be used; soak time will remain the same.
- Choose any nuts or seeds you prefer for flavor and texture; almonds, sunflower seeds, or walnuts work well.
- Using certified gluten-free baking powder ensures these crackers remain gluten-free.
- Salt is optional and can be adjusted to taste or omitted for lower sodium content.
- For even thinner crackers, spread the batter thinner but watch baking time closely.
- Store crackers in an airtight container at room temperature for up to one week.
Keywords: lentil crackers, gluten-free crackers, healthy snacks, protein crackers, vegan crackers, easy baking recipe
