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), and Ajvar (eggplant red pepper 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. 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!
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.
Optional add-ins
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 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. 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.
How to serve lentil chips
First and foremost, these lentil chips pair wonderfully with all sorts of dips, spreads, and toppings, like:
Hummus – classic hummus recipe, red pepper hummus, beet hummus, pumpkin hummus, etc. Authentic Guacamole recipe, Yogurt spinach dip, Homemade Tzatziki, Labneh with a sprinkle of za’atar and/or roasted tomatoes, Pico de Gallo and other fresh salsa, Muhammara, Baba ghanoush (smoky eggplant dip), Baigan choka (spicy eggplant dip), Cream cheese, Ricotta cheese with herbs or sweet chili sauce.
You can also use the lentil crackers to top soups, chili, and stews, or even crumble into salads in place of homemade 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.
Recipe 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.
Other simple snack recipes
Parmesan Crisps (Keto | Low Carb Chips) Autumn leaves crackers Air fryer tortilla chips Easy seed crackers Tostones (baked/air-fried plantain) Stuffed mushrooms
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!
