These high-protein, high-fiber lentil crackers are simple to make, ultra crunchy, easily customizable, and a versatile snack. + They’re grain-free, gluten-free, & vegan!
Why You’ll Love These Lentil Crackers
Red lentils are an indispensable part of my vegan kitchen. They’re inexpensive, nutrient-dense, and versatile enough to transform into lentil taco meat, crispy roasted lentils, lentil protein bread, lentil hummus, and even vegan bologna. After the success of my chickpea crackers, I knew lentil crackers had to be next. These lightly nutty, slightly earthy crackers bake up super crunchy and can be seasoned however you like.
Made almost entirely from nutrient-dense lentils, these simple blend-and-bake lentil crackers are packed with protein, fiber (to keep you full for longer), iron, and potassium, with a low glycemic index. Plus, they contain no preservatives or additives; just a wholesome, nourishing snack that’s far more satisfying than a bag of potato chips.
The Ingredients
- Red lentils: Use dry red lentils, removing debris/shriveled lentils. Red (or yellow) split lentils work best as they soak quickly. Brown or green lentils should work, but require 4-5 hours (or overnight) soaking.
- Garlic: I used a clove of garlic, though garlic powder (1/4-1/2 tsp) works in a pinch.
- Seasoning: I use a simple, flavorful blend of salt, onion powder, smoked paprika, and turmeric.
- Water: Use vegetable broth for more flavor.
- Oil: Use any neutral oil, like vegetable/avocado oil, for the crispiest red lentil crackers.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
Flavor Variations
There are several simple ways to adapt your baked lentil snacks.
- Herbs (I.e., fresh or dried rosemary, thyme, oregano, chives, basil, etc.)
- Seasonings (cumin, coriander, black pepper, chili/cayenne powder, red pepper flakes, curry powder, nutritional yeast or vegan parmesan, za’atar, etc.)
- Tomato paste (just 1-2 tbsp)
- Seeds (flax, poppy, sesame, pumpkin, or sunflower seeds, etc. Mix in or sprinkle over the top)
- Sweet crackers (omit savory spices. Add sugar and cinnamon)
How to Make Lentil Crackers
- Rinse the red lentils well under running water, soak them in a bowl with plenty of water for at least 2 hours, then drain, rinse again, and pat dry.
- Blend the soaked lentils, fresh water, garlic, and seasonings in a blender until completely smooth.
- Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper.
- Pour the blended mixture onto the lined baking tray and spread it evenly with a spatula.
Aim for 2–3 mm thickness. Thinner crackers bake crispier, but avoid spreading too thin, or they may burn.
- Bake for 20 minutes, then remove the pan from the oven.
- Cut the crackers into squares, rectangles, or triangles (I recommend using scissors), gently loosening from the parchment paper.
- Drizzle with 1-2 tablespoons of avocado or olive oil, toss gently to coat, and spread the crackers out over the tray again.
- Optionally sprinkle with more paprika and bake for a further 10 minutes, or until the lentil crackers are golden brown and crispy.
The edges may cook faster than the middle. If so, remove them first to avoid burning.
- Let the homemade lentil crackers cool completely to harden, then enjoy!
Serving Suggestions
Enjoy these high-protein, high-fiber lentil crackers with soups, stews, salads, and as part of a vegan charcuterie or cheese board (alongside olives, pickles, nuts, grapes) with dips/spreads like:
- Hummus
- French onion dip
- Guacamole
- White bean dip
- Salsa (like Pico de Gallo, mango salsa, roasted salsa)
- Spinach artichoke dip
- Olive tapenade
- Vegan tzatziki
- Vegan avocado pesto
- Vegan cream cheese, vegan ricotta, vegan cheddar cheese, etc.
Neutral crackers also pair with nut butter (peanut, almond, cashew), and banana slices.
Storage Instructions
Store: Let the lentil snack fully cool, then store in an airtight container at room temperature for 5-7 days. If the crackers soften, pop them in the oven/air fryer for a few minutes.
Freeze: In an airtight container for up to 3 months. Thaw at room temperature for a few minutes to enjoy.
FAQs
Can I use a food processor instead of a blender?
Technically, yes, though I’ve found a blender creates the smoothest batter.
Why are my crackers soft?
You may have spread the batter too thick or not baked them long enough. Reheat briefly to crisp them up.
What are the best lentils to make crackers?
Split red lentils (or yellow lentils) work best because they soak quickly and blend smoothly.
Can I make them oil-free?
Yes, but they may need longer baking and won’t be as crispy.
Top Recipe Notes
- Soak properly: This ensures they’re soft enough to blend smoothly. Soak the lentils overnight if you have the time.
- Blend fully smooth: To avoid grittiness and ensure crisp, evenly baked crackers.
- Spread thinly: 2-3 mm works best for thin, crispy crackers. If they’re too thick, they become overly hard.
- Let them cool completely: The crackers crisp as they cool, for maximum crunch.
You Might Also Like
- Almond flour keto crackers
- Homemade Doritos
- Air fryer potato chips
- Air fryer zucchini chips
- 2-ingredient lentil wraps
- Red lentil bread rolls
If you try this easy lentil crackers recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Lentil Crackers
Video
Ingredients
Instructions
- You can watch the video for visual instructions.Rinse the red lentils well under running water, soak them in a bowl with plenty of water for at least 2 hours, then drain, rinse again, and pat dry.
- Blend the soaked lentils, fresh water, garlic, and seasonings in a blender until completely smooth.
- Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper (my paper measures 30x40 cm).
- Pour the blended mixture onto the lined baking tray and spread it evenly with a spatula or spoon.Aim for 2–3 mm thickness. Thinner crackers bake crispier, but avoid spreading too thin, or they may burn.
- Bake for 20 minutes, then remove the pan from the oven.
- Cut the crackers into squares, rectangles, or triangles (I recommend using scissors), gently loosening from the parchment paper.
- Drizzle with 1-2 tablespoons of avocado or olive oil, toss gently to coat, and spread the crackers out over the tray again.
- Optionally sprinkle with more paprika and bake for a further 10 minutes, or until the lentil crackers are golden brown and crispy.The edges may cook faster than the middle. If so, remove them first to avoid burning.
- Let the homemade lentil crackers cool completely to harden, then enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi, the lentil crackers turned out AMAZING!
Now I just need to know how to store them to keep the crunch. They turned hard and stale the next day after I placed them in an airtight container. I revived them by baking a few minutes in the toaster oven. I hope there is a better way to store so I don’t have to reheat and then cool again. Thanks for this great recipe!
Hi 😊💛
I’m so happy they turned out amazing!
To help keep them crunchy, make sure they are completely cooled before storing. Then place them in an airtight container, but add a small piece of paper towel inside. That can help absorb extra moisture.
You can also store the container in a cool, dry place instead of the fridge. If you live in a humid climate, they may soften faster, so that’s normal.
If they ever lose some crunch, a few minutes in the toaster oven works perfectly 😊💛
Wow what a great recipe. I have made it 5 times already. Keep giving samples to friends and eating them as fast as I make them. Fun to vary the spices.
That makes me so happy to hear 😊💛
Wow, 5 times already, that’s amazing! And how lovely that you’re sharing them with friends too.
Yes, changing the spices is such a fun way to make them different every time. Thank you so much for your kind feedback 😊
Made these annnnd poof they’re gone! So tasty…
That’s the best compliment! Thank you, Lori. 🙂
Has to bake a bit longer but not a prOblem. Added caraway seeds to some and rosemary as well as fresh cracked black pepper. Great way to cut down on carbs!
Love the idea of adding caraway, rosemary, and fresh cracked black pepper!
Yes, depending on thickness they can need a bit longer in the oven, so glad that worked out for you 👍
Hi. I’ve just made these. They’re very tasty but some aren’t really crispy. Next time instead of spreading the whole amount and baking, I’ll spread half the mixture then bake as I think spreading the entire mixture on the cookie sheet made some areas more thick than others. I used a pinch of garlic powder, 1/4 t each of onion powder, paprika, and Italian seasoning and used 1T olive oil.
That sounds delicious 😍 And yes, you’re absolutely right, if some areas are thicker, they won’t crisp up the same. Spreading a smaller amount or doing it in batches is better. 👍
Thanks so much for your feedback 💛
These crackers are great and so easy to make. I am so happy I found this site. Definitely worth making.
That makes me so happy to hear! 😊💛
So glad you found the recipe and enjoyed the crackers. Thanks so much for your lovely feedback!
I made these the other day and they really are very tasty. However despite following the instructions exactly, mine didn’t really crisp up in the over, they’re quite soft and chewy. Not sure what I did wrong.
Thanks for trying the recipe 😊
If they turned out soft and chewy, it’s usually one of these things:
– The batter may have been spread a bit too thick
– Or they just needed more time in the oven
– Sometimes ovens run a bit cooler, so they don’t dry out enough
For best results, try spreading the mixture really thin (around 2–3 mm) and bake a little longer until they’re nicely golden. You can also bake them a bit longer after cutting to help them crisp up 👍
Made these today without oil. Used fresh garlic, Onion powder and dried rosemary. some were crispy and some a little
chewy. Excellent. Thanks
So happy you liked them, Sue! 😊 Love the addition of rosemary, sounds delicious.
Without oil, it’s normal that some turn out a bit chewy. It also depends on the thickness. Thinner parts will turn crispier. You can remove the thinner or already browned crackers and return the thicker ones to the oven for a few more minutes. I’m glad they were still excellent. Thanks so much for your feedback! 💛
Hello. These sound amazing, do you think they would turn out without oil? My diet is SOS free right now.
Delka
Hello! Yes, but they won’t turn out as crispy.
thanks for this recipe. I made them today after soaking overnight. they came out crispy but I find them rather tough. Wonder if you have any idea what I may have done wrong.
Thanks for trying the recipe, Richard 😊
If they turned out crispy but a bit tough, a few things could be the reason:
* The batter might have been spread a bit too thick
* Or they may have been baked a little too long
For a lighter, crispier texture, try spreading the mixture thinner (around 2–3 mm) and keep an eye on the baking time.
Also, a tiny bit more water (and a little baking soda) in the batter can help make them less dense 👍