Crispy Red Lentil Crackers are vegan and gluten-free lentil chips created with a simple recipe that requires no oil and delivers a naturally crunchy texture.
Made from wholesome ingredients, these budget-friendly snacks are perfect for meal prep and everyday snacking.
If you love these, try my chickpea crackers or my multiseed crackers next.
Red lentil crackers quickly became a staple in my kitchen, and after lots of experimenting, I finally perfected that light, crunchy, and thin texture I was aiming for.
They were inspired by my love for red lentils, an ingredient I use in many recipes on the blog, like my red lentil bread, lentil pancakes, and lentil wraps.
These homemade, oil-free snacks are super easy to make by simply soaking, blending, and baking, using only lentils and a mix of seeds for a wholesome boost of plant-based protein.
Also, they are incredibly affordable, endlessly versatile, and perfect for dipping into my sun dried tomato dip, hummus, tofu ricotta, or pairing with my favorite beetroot soup.
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🥘Ingredients
- Red lentils
- Mix of seeds (I used sunflower seeds, sesame seeds, flax seeds, and chia seeds)
- Baking powder
- Sea salt
- Water
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Crackers
Soak the lentils: Rinse the red lentils well under cold running water, then drain. Please place them in a bowl or jug and cover with 1 + ½ cups of boiling water. Let the lentils soak for at least 1 hour to soften.
Blend the batter: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Discard the soaking water, drain the lentils very well, then transfer them to a blender. Add the baking powder, salt, and ¾ cup of fresh water, and blend until completely smooth.
Add the seeds: Gently stir in your seed mix, making sure it's evenly distributed.
Spread thinly: Pour the batter onto the prepared baking sheet and use a spoon or spatula to smooth it out evenly. Spread the mixture as thin as possible. This is key for crispy red lentil crackers.
First bake & cut: Bake for 15 minutes, then remove the tray from the oven. Carefully cut the sheet into squares (I cut mine into about 70 pieces, no need for perfection here).
Bake until crispy: Return the cut crackers to the oven and bake for 30 minutes, until golden brown and firm. Let them cool slightly, then break them into pieces. If some pieces aren't crispy enough, bake a few more minutes until fully golden and crunchy.
📋Variations
- Seeds: Use whatever seeds you have on hand: sunflower, pumpkin, sesame, flax, or chia all work great.
- Herbs & spices: Mix in dried rosemary, thyme, paprika, garlic powder, or chili flakes for flavor variations.
- Cheesy flavor: Stir in 1-2 tablespoons of nutritional yeast for a naturally cheesy, savory twist.
💡Marinela's Tips
- Stir the seeds in after blending: Blending them will make them soft and reduce their crunch.
- Spread thin for crispiness: The thinner you spread the batter, the crispier the crackers will be.
- Watch the oven: Every oven is different - check your crackers a few minutes before the timer ends to prevent burning.
- Cool completely: Let the crackers cool fully before breaking them apart to get that perfect snap.
❓Frequently Asked Questions (FAQ's)
Spread the batter as thinly as possible, bake until golden, and let the crackers cool fully before breaking. Thinner crackers give the best crunch.
No, stir in the seeds after blending the lentils. Blending them will make them soft and reduce the crunch.
Yes! These crackers are perfect for meal prep and can be stored in an airtight container for up to a week.
🌮More Vegan Lentil Recipes
📖 Recipe
Crispy Red Lentil Crackers (Vegan & Gluten-Free)
Equipment
- 1 high speed blender
- 1 large baking sheet lined with parchment paper
Ingredients
- ⅔ cup dry red lentils
- ½ cup mix of seeds
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup fresh water plus more for soaking
Instructions
- Rinse red lentils under cold water and drain. Place in a bowl or jug, cover with 1 + ½ cups of boiling water, and soak for at least 1 hour.
- Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Drain the lentils and add them to a blender with baking powder, salt and ¾ cup of fresh water. Blend until smooth.⅔ cup dry red lentils, 1 teaspoon baking powder, ½ teaspoon sea salt, ¾ cup fresh water
- Stir in the seed mix. Do not blend the seeds - this keeps them crunchy.½ cup mix of seeds
- Pour the batter onto the lined baking sheet and smooth it as thinly and evenly as possible. Bake for 15 minutes, remove from oven, and cut into squares (I cut mine into about 70 pieces).
- Return the crackers to the oven and bake for 30 minutes, until golden and firm. Let cool slightly, then break apart. Bake a few extra minutes if any pieces need more crisping.
Notes
- Make sure lentils are well-drained before blending.
- Use your favorite mix of seeds (I used sunflower seeds, sesame seeds, flax seeds, and chia seeds).
- Spread the batter thin for maximum crunch.
- Stir seeds in after blending to preserve their crunch.
- Check crackers early; every oven bakes differently.
- Let crackers cool fully for the perfect snap.
- Store cooled crackers in an airtight container at room temperature for up to 1 week.
Nutrition
If you try these red lentil crackers, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Crystal says
Very delicious much healthier than your average cracker, especially if you are diabetic. I recommend making a lot just in case you burn your first batch like I did.
Marinela Malcheva says
Thank you, Crystal! Sorry the first batch didn’t make it, but I’m glad the rest were a success. Great tip to make extra, just in case🙂