Transform simple red lentils into irresistibly crispy, protein-packed crackers that satisfy your snack cravings while nourishing your body. These golden, crunchy lentil crackers are studded with aromatic spices and sesame seeds, creating a wholesome alternative to processed snacks. Paired with a luxuriously smooth coconut dip, this recipe delivers restaurant-quality flavors in your own kitchen while providing substantial plant-based protein and fiber.
Ingredients
For the Lentil Crackers:
- 200g red lentils (7 oz / about 1 cup)
- 2 large garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons water
- 2 tablespoons mixed black and white sesame seeds
- Extra olive oil for brushing
For the Creamy Coconut Dip:
- 200ml full-fat coconut milk (6.8 fl oz / about ¾ cup)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried garlic powder
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 2 tablespoons fresh chives, finely chopped (for garnish)
Step-by-Step Instructions
Preparing the Lentils
Begin by thoroughly rinsing the red lentils under cold running water until the water runs clear. This removes any dust and impurities that could affect the final texture and taste of your crackers.
For quick preparation, place the cleaned lentils in a large bowl and cover with hot water by about 5 cm. Allow them to soak for exactly 1 hour. The lentils will absorb water and soften significantly, making them easier to blend into a smooth paste.
Alternatively, for overnight preparation, cover the lentils with cold water and let them soak for 8-12 hours. This slower method often results in even more tender lentils that blend more easily.
After soaking, drain the lentils thoroughly and rinse them again under cold water. This second rinse removes any foam or residue that developed during soaking, ensuring your crackers have a clean, pure flavor.
Creating the Cracker Dough
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper. This temperature ensures even cooking while preventing the crackers from burning.
In a food processor or high-powered blender, combine the soaked and drained lentils with the minced garlic cloves. Process until you achieve a relatively smooth paste, scraping down the sides as needed. The mixture doesn’t need to be perfectly smooth, as some texture adds character to the final crackers.
Add the turmeric, smoked paprika, cumin, salt, and black pepper to the lentil mixture. These spices not only provide incredible flavor but also contribute beautiful color and potential health benefits. The turmeric adds anti-inflammatory properties, while the smoked paprika provides depth and a subtle smoky flavor.
With the processor running, slowly drizzle in the olive oil and water. The mixture should come together into a cohesive, spreadable paste that holds together when pressed. If the mixture seems too dry, add water one teaspoon at a time until you achieve the right consistency.
Transfer the lentil mixture to a bowl and fold in the mixed sesame seeds. These seeds add delightful crunch, nutty flavor, and additional protein and healthy fats to your crackers.
Shaping and Baking the Crackers
Divide the lentil mixture into two portions for easier handling. Place one portion on the prepared parchment paper and cover with another sheet of parchment. Using a rolling pin, roll the mixture to approximately 3-4mm thickness. The thinner you roll, the crispier your crackers will be.
Remove the top parchment paper and use a sharp knife or pizza cutter to score the rolled mixture into cracker-sized pieces, approximately 5cm squares or rectangles. Don’t separate the pieces completely; just score deeply enough to create easy break lines after baking.
Lightly brush the surface with olive oil, which helps achieve that golden, crispy exterior. Repeat the process with the remaining lentil mixture on a second baking sheet.
Bake the crackers for 25-30 minutes, rotating the baking sheets halfway through cooking to ensure even browning. The crackers are ready when they’re golden brown, crispy to the touch, and easily separate along the scored lines.
Remove from the oven and allow to cool completely on the baking sheets. As they cool, the crackers will become even crispier. Once completely cool, break along the scored lines to create individual crackers.
Preparing the Coconut Dip
While the crackers are baking, prepare the luxurious coconut dip. Choose full-fat coconut milk with 15-17% fat content for the richest, creamiest texture. Shake the can well before opening to ensure the cream and liquid are properly combined.
In a small saucepan, combine the coconut milk, olive oil, lemon juice, salt, black pepper, and dried garlic powder. The lemon juice adds brightness and helps balance the richness of the coconut milk.
Heat the mixture over low heat, stirring constantly to prevent scorching. Bring to a gentle simmer, then gradually whisk in the cornstarch slurry (cornstarch dissolved in water). Continue cooking and stirring for 2-3 minutes until the dip thickens to a creamy, coating consistency.
Taste and adjust seasoning as needed. The dip should be well-balanced with creamy coconut flavor, subtle garlic notes, and a hint of brightness from the lemon juice.
Remove from heat and transfer to a serving bowl. Garnish with freshly chopped chives for color and a mild onion flavor that complements both the crackers and the dip.
Nutritional Information and Timing
Preparation Time: 1 hour 20 minutes (including soaking time)
Cooking Time: 35 minutes
Total Time: 1 hour 55 minutes
Serves: 4-6 people as a snack
Nutritional Information per Serving (with dip):
- Calories: 285
- Protein: 14g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 8g
- Sodium: 390mg
- Iron: 4.2mg (23% DV)
- Folate: 180mcg (45% DV)
- Potassium: 465mg
Recipe Variations and Substitutions
Lentil Alternatives: While red lentils work best due to their quick cooking time and smooth texture, yellow split peas or orange lentils can be substituted with similar results. Green or brown lentils require longer soaking and may result in a more textured cracker.
Spice Variations: Experiment with different spice blends such as curry powder, garam masala, or Mediterranean herbs like dried rosemary and thyme. Za’atar makes an excellent addition for Middle Eastern flavors, while nutritional yeast adds cheesy undertones for vegan cheese crackers.
Seed and Nut Options: Replace sesame seeds with pumpkin seeds, sunflower seeds, or chopped almonds for different textures and nutritional profiles. Chia seeds or flax seeds boost omega-3 content while adding subtle nutty flavors.
Gluten-Free Binding: For extra binding power, add 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, creating a natural egg replacement that helps hold the crackers together.
Dip Variations: Create different dip flavors by substituting ingredients. For a tahini version, replace half the coconut milk with tahini and water. For a spicy version, add sriracha or harissa paste. A herb version can include fresh basil, cilantro, or dill.
Baking Alternatives: For extra-crispy crackers, reduce oven temperature to 160°C (320°F) and bake for 40-45 minutes. For softer crackers suitable for those with dental issues, bake for just 20-25 minutes.
Frequently Asked Questions
Can I make these crackers without soaking the lentils overnight? Yes! The hot water soaking method works perfectly and takes only one hour. However, overnight soaking in cold water often results in more tender lentils that blend more easily, creating smoother crackers. Both methods produce excellent results.
How do I store these lentil crackers to maintain crispiness? Store completely cooled crackers in an airtight container at room temperature for up to one week. If they lose crispiness, refresh them in a 150°C (300°F) oven for 5-8 minutes. For longer storage, freeze the crackers for up to 3 months in freezer-safe containers.
Why did my crackers turn out soft instead of crispy? Soft crackers usually result from insufficient baking time, too thick rolling, or residual moisture in the lentil mixture. Ensure you roll the mixture thin enough, bake until golden and firm, and allow complete cooling. If your mixture seems too wet, add a tablespoon of flour or ground flaxseed to absorb excess moisture.
Can I make the coconut dip ahead of time? Absolutely! The dip can be prepared up to 3 days in advance and stored covered in the refrigerator. It will thicken as it cools, so you may need to whisk in a tablespoon of warm coconut milk or water before serving to restore the desired consistency.
Are these crackers suitable for meal prep? These crackers are excellent for meal prep! Prepare a large batch on weekends and portion them into individual containers with small portions of dip for grab-and-go snacks. They maintain their texture well and provide sustained energy throughout busy days, making them perfect for office snacks or post-workout fuel.
This protein-rich snack proves that healthy eating doesn’t require sacrificing flavor or satisfaction. The combination of plant-based protein, healthy fats, and aromatic spices creates a snack that nourishes your body while delighting your taste buds, making it an ideal choice for anyone seeking nutritious alternatives to processed snack foods.