Crunchy, savory and nutty, these Red Lentil Crackers deliver a crisp bite and a mild, roasted lentil flavor with a hint of garlic and smoked paprika. The texture is thin and crunchy, with sunflower and sesame seeds adding toasty crunch and a nutty finish. This recipe is simple: blend dry red lentils to flour, mix with spices, oil and a little water, roll thin and bake until crisp. It’s a hands-on-but-easy snack that keeps well and makes a great protein-rich alternative to store-bought crackers. Try them with hummus, a soft cheese, or use them as a crunchy layer in a portable snack box — for more high-protein snack ideas see this high-protein bagel recipe inspiration.
Why You’ll Love This Red Lentil Crackers – Protein-Rich, Healthy Snack
- High in plant protein from red lentils, making them filling and nutritious.
- Naturally gluten-free if you use pure lentils and check your baking powder.
- Light, thin and extra crunchy — a great chip replacement.
- Fast prep: the blender does the heavy lifting by making lentil flour.
- Easy to flavor and tweak with spices and seeds you already have.
- Low-ingredient list and pantry-friendly; no eggs or dairy required.
- Make ahead and store for quick snacks or packed lunches.
- Great for nibbling at parties, picnics, or with soups and salads.
What Is Red Lentil Crackers – Protein-Rich, Healthy Snack?
Red Lentil Crackers are thin, baked crackers made mostly from milled red lentils and simple seasonings. They taste mildly nutty and earthy from the lentils, with savory notes from garlic powder and paprika, and aromatic rosemary. The sunflower seeds and sesame add an extra crunchy layer and visual appeal. You make them by turning dry lentils into a fine flour, combining that flour with dry spices, oil and water into a thick dough, then rolling it paper-thin and baking until crisp. The vibe is casual and versatile — they work as a healthy snack, a crunchy side for soups, or part of a light brunch spread.
Ingredients for Red Lentil Crackers – Protein-Rich, Healthy Snack
For the Base
- 200 g Rote Linsen (about 1 cup dry red lentils)
- ¾ TL Backpulver (¾ tsp baking powder)
- 1 TL Knoblauchpulver (1 tsp garlic powder)
- 1 TL Rosmarin (1 tsp dried rosemary)
- 1 TL Paprikapulver (1 tsp paprika)
- ½ TL Salz (½ tsp salt)
Seeds
- 3 EL Sonnenblumenkerne (3 tbsp sunflower seeds)
- 3 EL Sesam (3 tbsp sesame seeds)
Fats & Liquid
- 35 ml Olivenöl (about 2.5 tbsp olive oil)
- 100 ml Wasser (added in directions; about 3.4 fl oz)
Ingredient Notes (Substitutions, Healthy Swaps)
- Lentils: Use only dry red lentils for the best texture. Other lentils (brown, green) can be tried, but they may need longer milling and change color and flavor.
- Baking powder: If you prefer, use aluminum-free baking powder. If you must avoid baking powder, know that crackers will be denser.
- Garlic powder: Fresh minced garlic is not recommended here because it adds moisture. Keep the powder for dry, even flavor.
- Rosemary: Swap for thyme or oregano if you want a different herb note. Keep the same amount.
- Paprika: Use smoked paprika for a deeper smoky flavor or sweet paprika for milder taste.
- Salt: Reduce or omit for low-sodium diets; seeds and spices still give flavor.
- Seeds: You can mix in chia, flax, or pumpkin seeds instead, but quantities may affect texture. If seeds are larger, lightly chop or toast them first.
- Oil: Any mild-flavored oil (grapeseed, avocado) works instead of olive oil. For lower fat, reduce by 1 tbsp, but crackers may be less crisp.
Step-by-Step Instructions
Follow these clear steps to get thin, crunchy crackers with even browning.
Step 1 – Preheat and mill the lentils
Preheat your oven to 180 °C (350 °F) with fan (Umluft). Place the dry red lentils in a high-power blender or grinder and mill to a fine, flour-like texture. Work in short pulses and scrape down the sides as needed.
Visual cue: The lentils should look like fine powder with no visible whole lentils.
Step 2 – Mix dry ingredients
In a bowl, combine the lentil flour with ¾ tsp baking powder, 1 tsp garlic powder, 1 tsp rosemary, 1 tsp paprika, and ½ tsp salt. Stir so the spices spread evenly through the flour.
Step 3 – Add oil and water
Stir in 35 ml (about 2.5 tbsp) olive oil and 100 ml (3.4 fl oz) water to the dry mix. Mix until you have a thick dough. If the dough feels crumbly, add a tablespoon of water at a time until it comes together.
Step 4 – Shape and roll
Place dough on a baking sheet lined with parchment paper. Put another sheet of parchment on top and roll the dough with a rolling pin until it is evenly thin — aim for about 1–2 mm thickness for crisp crackers. Remove the top parchment paper. Score the dough into desired shapes with a sharp knife or pizza cutter. Sprinkle the top with the 3 tbsp sunflower seeds and 3 tbsp sesame seeds, pressing them lightly into the dough so they adhere.
Step 5 – Bake
Bake on the middle rack for 25–30 minutes at 180 °C (350 °F) fan. Watch closely in the last 5 minutes: edges will darken slightly when done. After baking, let the crackers cool completely on the baking sheet — they will crisp up as they cool.
Pro cue: If crackers are still bendy after cooling, return to the oven for 3–5 more minutes, watching to prevent burning.
Pro Tips for Success
- Use completely dry lentils — any moisture will stop them grinding fine.
- Mill the lentils until truly fine; gritty flour makes uneven texture.
- Roll thin and even: thick spots will stay soft and thin parts will burn.
- Score before baking so crackers break cleanly after baking.
- Press seeds into the dough so they don’t fall off after baking.
- Cool fully on the baking sheet before breaking; cooling completes crisping.
- If you want ultra-even color, rotate the pan halfway through baking.
- Store in an airtight container only after fully cooled to preserve crunch.
Flavor Variations
All variations are optional and keep the base method the same. Add spices directly to the dry mix or sprinkle on top before baking.
- Herby Lemon: Add ½ tsp lemon zest and replace rosemary with dried parsley for a bright finish.
- Spicy Chili: Add ½–1 tsp cayenne or chili flakes to the dry mix for a kick.
- Cheesy Herb (optional if not strictly vegan): Sprinkle nutritional yeast or a little grated hard cheese into the dough for a cheesy note.
- Sesame-Sunflower Swap: Replace half of the sunflower seeds with pumpkin seeds for variety.
- Za’atar Twist: Mix 1 tsp za’atar into the dry ingredients for Mediterranean flavor.
- Everything Spice: Top with sesame, poppy seeds and dried minced garlic for a bagel-like finish.
Serving Suggestions
- With creamy dips: hummus, tzatziki, or a yogurt-based dip.
- Cheese board: Arrange with slices of cheese, olives and fruit for parties.
- Soup topper: Crumble over tomato soup or roasted carrot soup for crunch.
- Snack box: Pack with sliced vegetables and a small container of dip for lunches.
- Breakfast twist: Serve with ricotta or cottage cheese and a drizzle of honey for a savory-sweet bite.
- Cracker sandwich: Layer with avocado smash and sliced tomato for a light lunch.
Make-Ahead, Storage & Reheating
- Make-ahead: Mill the lentils and mix dry ingredients up to 2 days ahead. Store the dry mix in an airtight container. Make the dough and bake when ready.
- Storage: Store fully cooled crackers in an airtight container at room temperature for up to 7 days. If humidity is high, use a paper towel in the container to absorb moisture.
- Reheating: To refresh slightly stale crackers, place them on a baking sheet and bake at 150 °C (300 °F) for 3–5 minutes. Let cool before sealing in a container.
- Texture changes: Crackers can soften if exposed to humidity or stored before fully cooling. Always cool completely and then store.
Storage and Freezing Instructions
- Freezing: Not recommended for baked crackers because ice crystals can make them soggy when thawed. Instead, freeze the dry lentil flour and dry mix for up to 3 months; when ready, add oil and water and bake fresh.
- If you must freeze baked crackers, do so only if airtight vacuum-sealed; thaw in a warm oven (3–5 minutes at low heat) to regain some crisp. Expect some texture loss.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
170 kcal | 8 g | 18 g | 9 g | 6 g | 160 mg
Estimates vary by brands and portions.
FAQ About Red Lentil Crackers – Protein-Rich, Healthy Snack
Q: Why is my dough too dry or crumbly?
A: Your lentil flour may be too coarse or you need a bit more water. Add 1 tbsp water at a time until the dough comes together.
Q: The crackers didn’t crisp — what happened?
A: They may be too thick or underbaked. Roll thinner and bake longer. Also make sure they cool fully on the baking sheet.
Q: My crackers burned around the edges but are soft in the center.
A: The dough was uneven. Roll the dough thin and even. Rotate the pan halfway through baking to promote even browning.
Q: Can I use green or brown lentils instead?
A: You can try, but they will change color and may need more milling time. Texture and flavor will differ from red lentils.
Q: How long do they last?
A: Stored airtight at room temperature, they keep for about 5–7 days. Use a paper towel in the container if humidity is high.
Q: Can I make them nut-free and seed-free?
A: Yes. Omit seeds and use extra spice or sesame alternatives if allergy is a concern. The texture will be slightly different but still crisp.
TastyInspo Notes
- Toast seeds lightly in a dry pan for 2–3 minutes before adding — it boosts their aroma.
- Use a ruler or guide when scoring if you want uniform cracker sizes for plating.
- For extra color, brush a tiny bit of olive oil on top and sprinkle smoked paprika before baking.
- If you like very flat crackers, weigh the dough ball and divide into even portions to roll consistently.
- Serve on a wooden board with small bowls of dips to highlight the rustic, homemade feel.
Troubleshooting
Problem: Dough won’t hold together. Fix: Add 1 tbsp water or oil, mix until it forms a sticky dough. Check flour fineness.
Problem: Crackers are chewy after cooling. Fix: Bake a few minutes longer and ensure even thickness. Cool fully on the pan.
Problem: Seeds fall off after baking. Fix: Press seeds gently into dough before baking so they adhere.
Problem: Uneven browning. Fix: Roll dough evenly and rotate the pan halfway through bake time.
Problem: Bitter or off taste. Fix: Check your lentil quality — old or rancid lentils may taste off. Use fresh spices.
Problem: Crackers stick to parchment. Fix: Make sure dough is not too soft; thin and well-dried dough peels cleanly. Use fresh parchment or lightly oil the parchment.
Final Thoughts
These red lentil crackers are a simple, protein-rich snack you can make from pantry staples. They are crisp, flavorful and easy to customize. Make a batch, play with spices, and enjoy a homemade, healthier alternative to store-bought crackers.
Conclusion
If you want a ready reference or another take on lentil crackers, check this helpful article for inspiration: Vegane Linsencracker – proteinreicher, gesunder Snack – Eat this! 
Red Lentil Crackers
Ingredients
For the Base
- 200 g Rote Linsen (about 1 cup dry red lentils) Use only dry red lentils for the best texture.
- ¾ TL Backpulver (¾ tsp baking powder) Use aluminum-free if preferred.
- 1 TL Knoblauchpulver (1 tsp garlic powder) Fresh garlic is not recommended.
- 1 TL Rosmarin (1 tsp dried rosemary) Can swap for thyme or oregano.
- 1 TL Paprikapulver (1 tsp paprika) Use smoked or sweet paprika based on preference.
- ½ TL Salz (½ tsp salt) Can reduce or omit for low-sodium diets.
Seeds
- 3 EL Sonnenblumenkerne (3 tbsp sunflower seeds) Press into dough before baking.
- 3 EL Sesam (3 tbsp sesame seeds) Can mix in chia, flax, or pumpkin seeds for variety.
Fats & Liquid
- 35 ml Olivenöl (about 2.5 tbsp olive oil) Any mild-flavored oil works.
- 100 ml Wasser (about 3.4 fl oz) Added in directions.
Instructions
Preparation
- Preheat your oven to 180 °C (350 °F) with fan. Mill the dry red lentils in a high-power blender until fine.
- Combine the lentil flour with baking powder, garlic powder, rosemary, paprika, and salt in a bowl.
- Stir in olive oil and water to form a thick dough. Adjust water as needed.
- Roll the dough on a floured surface until 1–2 mm thick. Score into desired shapes and sprinkle with sunflower and sesame seeds.
- Bake on the middle rack for 25–30 minutes until edges darken slightly. Let cool completely before breaking.
