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Crispy Red Lentil Crackers (Gluten-Free, No Flour)
Paper-thin crackers ground from 200g red lentils, olive oil and warming spices — paprika, turmeric, black pepper. Vegan, gluten-free and naturally high-protein.
15 min prep / 55 min total
259 kcal
8.5g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked several hours, drained
- 100 mlolive oil
- salt
to taste
- tspsweet paprika
- pinchturmeric
- pinchblack pepper
- tspground coriander
for the second batch
Instructions
Soak 200g red lentils for several hours, drain and blend with 100ml olive oil, salt, sweet paprika, a little turmeric and black pepper.
Oil parchment paper and spread the lentil paste in a very thin, even layer. Score into cracker shapes.
Bake at 180°C for 35- until the crackers are crisp and deeply golden on the edges.
For the second batch, stir ground coriander into the remaining paste and pan-fry the pieces in a little olive oil until golden on both sides.
Cool the crackers completely before serving — best with chili sauce for dipping.
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