Oh my goodness… these Spicy Baked Lentil Crackers are AMAZING! TOO good really- we just want to keep eating them! But the best part is that they are made with completely plant-based and natural ingredients at home. Did we say these are AMAZING?!!
Excellent Source of Protein
Lentils truly are a star of the food world. Tiny, easy to cook legumes that are full of protein. Oh, and they are incredibly economical! Honestly they are a plant-powered wonder and in these spicy gluten-free and vegan crackers they are the key ingredient.
Here is what you will need to make these dynamite crackers:
- Lentils (we used red lentils)
- Gluten-Free Flour
- Chili Garlic sauce
- Water
- Spices
That’s all! Basically, these are comprised of lentils, flour, and some hot sauce! Therefore, these are our kind of crackers- full of protein and they pack a punch!
A Healthy Plant-based Snack
However, do you know the best part?! They can easily be made at home! A delicious and healthy snack that travels well and can be made at home?! … sign us up!
Oh, and did we mention they can be adapted for any holiday or theme? These Spicy Baked Lentil Crackers are adorable when they are cut with a cookie cutter into any shape imaginable. Valentine’s Day hearts? You becha. Flowers for spring… why not?! All you need is a cookie cutter and a little extra time. But totally worth it, if you ask us!
It’s Time to Make… Spicy Baked Lentil Crackers!
If you are looking for a healthy snack that is also gluten free, vegan, AND delicious- look no further. These Spicy Baked Lentil Crackers are a guilty pleasure that you don’t need to feel guilty about.
But best of all, they are easy enough to make frequently and never worry about what you are consuming. Snack on!
Spicy Baked Lentil Crackers
- Prep Time: 20 min.
- Cook Time: 20 min.
- Total Time: 40 min.
- Yield: 8 Servings 1x
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These easy Spicy Baked Lentil Crackers are so tasty and they are made of ONLY lentils, gluten-free flour, chili garlic sauce, and spices. They can also be cut into simple squares or use small cookie cutters to create fun seasonal holiday shapes that are as cute as they are fun to eat!
Ingredients
- 1 Cup Cooked Red Lentils
- ¼ Cup Chili Garlic Sauce
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ¾ Cup Gluten-Free Flour (plus extra for rolling)
Instructions
- Cook the lentils as per the directions.
- Pre-heat the oven to 375°F.
- Once the lentils are cooked, stir in the chili garlic sauce. Then gradually add the flour and spices until a dough is formed.
- Sprinkle some extra flour onto a clean flat surface. Using a rolling pin, roll out the dough into a thin layer. About 1/4 – 1/8 inch thick.
- Using a butter knife, cut the rolled dough into 1×1 inch squares or use a small cookie cutter to cut into festive shapes.
- Prepare a baking sheet with a thin layer of olive oil or parchment paper. Place the cut pieces onto the prepared baking sheet.
- Bake for 15-20 minutes or less depending on the size of your crackers. They should begin to brown.
- Serve plain or accompanied with cheeses, dips, or cut vegetables and enjoy.
Notes
- If you aren’t fond of spicy foods, simply omit the chili garlic sauce and just use the cooked lentils, flour, and extra spices. You can also use dried herbs such as rosemary or thyme.
Keywords: Spicy Baked Lentil Crackers
If you like these lentil crackers, check out our recipe for Gluten Free Seed Crackers!
I’ve made this recipe twice now. I love this spicy snack but am having some issues with the consistency. I’m yielding results that’s more bread-like and less chip. It’s still quite delicious but am wondering where I might be going wrong. I used regular all purpose flour and canned lentils. My guess right now is that the lentils are too wet. But if that’s not the case, I’d like some help with getting more of a chip like texture. Thoughts?
★★★★
Thank you so much for making these crackers. We have never used canned lentils for the, we have only used dry. We agree that it is probably just too wet. Hope you do try them again because we really do love them and they do turn out extra crispy when using dry lentils. Thanks again!