High Protein Flourless Red Lentil Crackers | Crispy, Vegan & Easy

These crispy flourless lentil crackers are made with just split red lentils, olive oil, and simple seasonings—no flour, eggs, or preservatives. The lentils are soaked, blended into a smooth batter, spread thin, baked, cut into triangles, seasoned, and baked again until golden and crisp. They’re delicious on their own or served with your favourite dip. I served mine with a fresh avocado cilantro dip that takes just a few minutes to blend together. Timing Prep time: 10 minutes Soaking time: 3–4 hours or overnight First bake: 20 minutes Cut & season: 5–10 minutes Second bake: 15–20 minutes Total baking time: 35–40 minutes Total time: About 4 hours 45 minutes with the minimum soaking time, or overnight soaking + about 1 hour of preparation/baking Yield 80–90 crackers Makes 2 × 14×10-inch trays Estimated Nutrition — Per 10 Crackers Using approximately 85 crackers as the midpoint: Nutrition Per 10 crackers Calories ~108 kcal Protein ~5.7 g Carbohydrates ~13.7 g Fiber ~3.5 g Net Carbs ~10.2 g Fat ~3.4 g Saturated Fat ~0.5 g Sugar ~1 g Sodium ~135–150 mg Whole batch: approximately 920 kcal and 48 g protein, depending on the specific lentil brand and final yield. Ingredients For the Lentil Crackers 1 cup dry split red lentils 3¼ cups water, divided (2 cups for soaking and 1¼ cups for blending) 2 tbsp olive oil ½ tsp salt ½ tsp paprika ½ tsp garlic powder ½ tsp onion powder ½ tsp black pepper 1 tsp dried oregano For the Avocado Cilantro Dip 1 ripe avocado ½ tsp salt 1 green chili 1 bunch cilantro 1 garlic clove 1 tsp fresh lemon juice Method Soak the lentils: Add 2 cups of water to the red lentils and soak overnight in the refrigerator, or for 3–4 hours. The lentils should become plump and roughly double in size. Rinse and blend: Drain and rinse the soaked lentils well. Add them to a high-speed blender along with 1¼ cups fresh water. Blend on high for about 2-3 minutes until completely smooth and pourable, with no visible lentil pieces. The batter should be similar to a thin pancake batter. If it seems too thick, add a small splash of water. Preheat and spread: Preheat the oven to 350°F (180°C). Line a large rimmed baking tray with parchment paper. Pour the batter onto the tray and spread it into a very thin, even layer, reaching toward the edges. The thinner you spread it, the crispier the crackers will be. First bake: Bake for 20 minutes, until the surface is set and dry to the touch. Carefully lift the parchment and lentil sheet onto a cutting board. Cut into triangles using a sharp knife or pizza cutter. Season: Spread the triangles back onto the parchment, leaving a little space between them. Mix the salt, paprika, garlic powder, onion powder, black pepper, and oregano together. Drizzle the crackers with the 2 tbsp olive oil, then sprinkle over the seasoning mixture. Toss gently with your hands so the oil and seasonings coat the pieces evenly. Second bake: Return the crackers to the oven and bake for another 15–20 minutes, turning the tray halfway through. Keep an eye on the edges so they don't over-brown. Bake until golden and crisp. Cool: Remove from the oven and let the crackers cool completely on the tray. They will continue to crisp as they cool. For extra crispness, you can leave them in the turned-off oven for a few minutes with the door slightly open. Make the dip: Add the avocado, salt, green chili, cilantro, garlic, and lemon juice to a blender or food processor. Blend until smooth and creamy. Serve: Enjoy the lentil crackers with the avocado cilantro dip or any dip of your choice. Tip: The consistency of the batter can vary slightly depending on the lentils and how well they absorb the soaking water, so adjust with a small splash of water if needed. SHOP MY KITCHEN FAVORITES: 🌪️ My Favorite Cooking Appliances: https://amzn.to/432avZN 🛒 Browse My Full Amazon Shop: https://www.amazon.ca/shop/bpbindu (As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you!)