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Janelle Carss

Lentil Crackers

If you’ve ever wished your snack had a little more substance—like actual protein, fiber, and staying power—these red lentil crackers are about to become your new obsession. They’re crispy, savoury, wildly customizable, and somehow made from a humble batch of soaked lentils. Oh, and they clock in at 17g of protein per serving! Yeah… your average cracker could never.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: Canadian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup split red lentils, soaked overnight* or minimum 4 hours
  • ½ cup water
  • ½ cup oat flour can blend oats to make flour
  • 2 tbsp nutritional yeast
  • 2 tsp granulated garlic, plus extra
  • 2 tsp paprika, plus extra
  • 2 tsp onion powder, plus extra
  • 1½ tsp pink Himalayan salt, plus extra
  • cooking oil spray
  • Optional toppings: Sesame seeds, chili flakes, everything bagel seasoning, cracked black pepper

Equipment

  • 1 high powered blender

Method
 

  1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line 1–2 large baking trays with parchment paper and lightly spray with oil.
  2. Blend the Batter: Add your soaked lentils, a bit of water, oat flour, nutritional yeast, and spices to a blender. Blend until completely smooth—you’re looking for a pourable, spreadable batter.
  3. Spread It Thin: Divide the batter in half (if using 2 trays) and spread it evenly across your trays into a very thin layer—about 3mm thick. The thinner, the crispier.
  4. Season Like You Mean It: Sprinkle extra salt, spices, and any optional toppings over the top. Press lightly so they stick.
  5. First Bake: Bake for 10–12 minutes.
  6. Cut & Flip: Remove from the oven and carefully lift the parchment off the tray. Use a pizza cutter to slice into cracker-sized squares. Lightly spray with oil again, flip the crackers, and sprinkle a little more salt.
  7. Second Bake (The Crisping Stage): Return to the oven for another 12–20 minutes.
    The edges will cook faster, so remove them as they crisp up.
    The center pieces may take longer—up to 20 minutes depending on your oven.
  8. Cool = Crunch Upgrade: Let the crackers cool on the parchment. They’ll firm up and get even crispier as they sit.
  9. Final Seasoning Touch: While still warm, taste and add an extra dusting of seasoning if your soul tells you to (it will).

Notes

Macros per serving (4): 260 cal, 17g protein, 43g carbs, 3g fats, 8g fibre
 
Soaking the lentils: If you're on a time crunch, you can soak the lentils in boiling hot water straight from the kettle for 30 to 45 minutes. The soaking results will be fairly similar as if you had soaked them overnight.