Lentil Protein Crackers (3 ingredients, Straightforward)

Learn how to make my3 ingredient no-roll lentil protein crackers! They are crispy, crunchy, and versatile for all kinds of snacking. The crackers are also oil-free, grain-free, vegan, and so straightforward to make: blend, pour & bake!

Pour & Spread Lentil Protein Crackers

Lentil tofu,tortillas,flatbread, andsandwich bread: no doubt about it, I love experimenting with lentils.

So when I started to think about variations to my popularStraightforward No-Roll Oat Crackers, I had to give lentils a try.

I am so glad that I did, because the results are thin, especially-crisp deliciousness! In addition, these crisp crackers are packed with protein and fiber.

Recipe Benefits

• High protein (7 grams per serving!)
• Made with 3 ingredients (plus water & optional salt)
• Frugal (cheap!)
• Vegan (egg-free & dairy-free)
• Grain-free
• Oil-free
• High fiber (5 grams per serving)
• Gluten-free
• Sugar-free
• Quick & straightforward to make in a blender
• Requires no rolling
• Customizable (add in or top with extra ingredients in countless ways)

Ingredients for the Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

You will need:

• Lentils (I used common tan-pale green lentils. Use any variety of lentils you prefer)
• Nuts or seeds of your choice
• Baking powder (certified gluten-free, as needed)

You will also need regular tap water. I recommend adding salt, as well (I provide a specific amount recommendation in the recipe card, below), but it is entirely optional/adjustable.

Use Almost Any Nuts or Seeds

Lentils are the majority ingredient in these crackers. The second primary ingredient is nuts or seeds, of your choosing. Nuts/seeds add crispness and crunch to the crackers despite the absence of oil in the recipe.They also add toasty flavor.

Walnuts, pecans, pepitas, peanuts, almonds, cashews, sunflower seed kernels, you name it, you can use whatever you like, or have on hand, in these crackers!

The recipe requires a mere 60 grams (2.2 ounces) of the nuts or seeds of your choice. Sixty grams of larger nuts (e.g., walnuts, pecans, whole cashews) will measure about 1/2 cup. The same weight (60 grams) of smaller nuts and seeds (e.g., pepitas, sunflower seeds, chopped nuts) will measure just over 1/3 cup.

The reliable (and most consistent results) for these crackers can be achieved byweighing the nuts or seedswith a digital kitchen scale. It is one of my go-to, and most-used, baking tools.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Soak the Lentils & Seeds/Nuts

Place the raw lentils and seeds/nuts in a medium bowl. Cover with boiling water. Let soak for twenty minutes.

(Alternatively, cover with room temperature water and soak for at least 8 hours or overnight.)

Step Two: Preheat the Oven & Prep a Baking Sheet

Preheat the oven to 350F (180C). Line large, rimmed baking sheet with a silat (silicone baking sheet liner) or parchment paper.

The large baking sheet I use (day in and day out) is a standard half sheet pan, which is a heavy pan measuring 18 x 13 inches (45 x 32.5 cm).

If your pan is smaller than a half sheet pan, your crackers will be thicker and will need a longer bake. If needed, divide the batter into several smaller metal pans (e.g., cake pans, square pans).

Step Three: Drain the Lentils & Seeds/Nuts

Drain the lentils and seeds/nuts in a colander or mesh sieve. Discard the soaking water.

Step Four: Blend the Lentil Cracker Batter

In a blender, process the the drained lentils, nuts or seeds, and the fresh water on high speed until blended and very smooth.

Scrape down the sides of the blender container and add the baking powder and (optional) salt. Blend for several seconds longer to combine.

Step Five: Spread the Batter

Pour all of the lentil cracker batter onto the prepared baking sheet. Lift and tilt the baking sheet so that the batter spreads evenly over the entire surface. Use a spatula, as needed, to to further spread and smooth the batter into an even layer.

Step Six: Bake for 20 Minutes

Bake the crackers in the preheated oven for twenty minutes. This gives the batter a chance to set enough to score into cracker shapes.

Remove the baking sheet from the oven (keep the oven on). Using a pastry scraper or knife (it does not need to be a sharp knife), cut the crackers into squares (or whatever shape you desire). I cut mine about into 64 rectangular pieces.

In the photo below, I am using a pastry scraper to cut the crackers since I can hold it upright to cut.

The lentil protein crackers are very straightforward to cut through. You are really just pressing down, not cutting. Perfection is not required (look at my crooked lines :)).

Step Five: Return Crackers to the Oven

Return the cut crackers to the oven and bake for another 30 to 35 minutes until golden brown and crispy (they will look dry, and also feel firm to the touch).

Step Six: Cool the Lentil Protein Crackers

Transfer the baking sheet to a cooling rack.

Step Seven: Break Protein Crackers into Pieces

Once cool enough to handle, break the crackers into pieces along the score lines.

The crackers on the outer edge of the sheet pan tend to brown more quickly than the crackers towards the center. If any crackers need an additional few minutes of baking, keep them on the baking sheet and return to the oven until they are similarly crisp and golden brown.

Taste & Texture of Lentil Protein Crackers

The flavor of the lentil protein crackers will vary slightly depending on the seeds or nuts, as well as which kind of lentils, used to make them. They bake up thin and crispy with a nutty-earthy flavor that is satisfying plain, or paired with hummus or dips.

Flavor Variations

Add Flavors to the Batter

About 1 to 1 and 1/2 teaspoons for most dry seasonings, herbs and spices, for this quantity of batter, is a good general guesstimate. For wet enhancers, 1 to 2 tablespoons.

• garlic powder
• onion powder
• go-to herbs or spices directly to the batter when blending.
• tomato paste
• sriracha (or other go-to hot sauce)
• Thai curry paste

Add Cheese-y Flavor

• For a cheese-y flavor, add 2 to 4 tablespoons of nutritional yeast to the batter. I like to enhance the cheese-y flavor further by adding a teaspoon or two of prepared mustard (any variety) to the batter.

Add Toppings

You can also sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:

• sesame seeds
• poppy seeds
• everything bagel topping
• flaky sea salt
• cracked black pepper
• And so much more…

FAQ

• Can These Be Made into Bigger Crackers?Yes! You can cut the crackers any shape you like, and that includes cutting them into bigger sizes. The baking time stays about the same, so begin checking at the 30 minute mark on the second bake.
• How Should I Store the Lentil Protein Crackers?Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!
• Is there a Way to Make These Crackers Even Crispier?Yes! If you eat oil, you can replace some of the water with a neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.
• Can I Use Roasted Nuts or Seeds?Yes! Even if you are starting with raw nuts or seeds, consider toasting them before blending them into the batter. It will greatly enhance the flavor of the crackers! If the nuts or seeds are salted, consider decreasing the total amount of added salt in the cracker batter (if you are choosing to add salt). There is no need to cool the nuts/seeds before blending the batter.

Tip: Toast the nuts or seeds on a baking sheet while the oven preheats.Spread the nuts/seeds in a single layer on a rimmed baking sheet and toast away. It will take about the same amount of time as preheating the oven to toast the nuts/seeds, but stay nearby and check early (especially with smaller seeds or chopped nuts).

• Can I Omit the Nuts/Seeds and Replace with More Lentils?I do not recommend it. Granted I have not tested it, but I suspect the crackers would be too hard without any fat from the nuts or seeds.
• Can I Use a Food Processor Instead of a Blender?Yes, you can. A blender will create a smoother batter (especially when using harder nuts or seeds), but a food processor still does the job.

Happy baking, and snacking, friends!