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These red lentil crackers are my go-to when I want a crunchy, gluten-free snack that takes just basic pantry items. They are surprisingly simple to make and are always a hit with both kids and adults for dipping or enjoying solo. Their bold color comes naturally from the lentils, making them as pretty as they are tasty.
When I first tried making these with my daughter, we ended up sneaking them straight off the cooling plate. They remind me how simple ingredients can taste so special when made from scratch at home.
Ingredients
- Red lentils: Provide all the protein and color for these crackers. Use split red lentils for even milling and check for freshness by making sure they are bright in color.
- Water: Helps bind the lentil flour into a smooth workable dough. Use filtered water if possible for a cleaner taste.
- Coconut oil: Gives crispy edges and a light flavor. Look for unrefined for a gentle coconut aroma or refined if you want a neutral taste.
- Salt: Enhances the natural nuttiness of the lentils. Use a fine sea salt so it blends smoothly throughout the dough.
Step-by-Step Instructions
- Making the Dough:
- Mill red lentils in a food processor or blender until you achieve a fluffy fine flour. The flour should feel powdery and not gritty. Set aside half a cup of this flour for dusting. Combine one cup of the red lentil flour with water and a pinch of salt in a mixing bowl. Gently stir with a wooden spoon until no dry patches remain and the dough easily holds together in a ball.
- Rolling the Dough and Cutting the Crackers:
- Flour your work surface generously using the reserved red lentil flour. Transfer the dough onto the floured surface and use your hands to gently pat it down. Roll out the dough to about one eighth inch thickness using a rolling pin either wrapped in a pastry sleeve or roll with parchment paper over the dough to avoid sticking. Continue dusting both surface and rolling pin as needed. Cut out circles of dough with a three inch round biscuit cutter. Place each disc on a floured area of the board or on a tray while working. Repeat rolling scraps and cutting until all dough is used.
- Frying the Crackers:
- Keep a plate lined with paper towels handy for draining excess oil after frying. Warm a heavy skillet over medium high heat. Add coconut oil and allow it to melt then carefully pour out any excess oil into a heatproof dish for reserving. Lay four dough discs in the hot pan. Watch for bubbles to form at the surface then immediately flip. This should take about thirty seconds. Fry briefly on the other side around fifteen seconds until the crackers have golden brown spots. They should look cooked but not overly browned. Lift from the pan with tongs and place immediately on the paper towel lined plate. Repeat with all remaining dough discs reapplying a little coconut oil to the pan between batches and adjusting heat as necessary for even cooking. Let all crackers cool to room temperature. Store in an airtight container once cooled. To keep even longer freeze the crackers. They remain crisp but are more tender than typical store bought crackers and will not snap.
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Red lentils are my favorite because of their vibrant color and subtle earthy flavor. I still remember my son’s delighted surprise at the orange crackers on his lunch plate and how excited he was to help mill the lentils by hand.
Storage Tips
Keep these crackers in an airtight container after fully cooling to maintain their texture for up to five days. For longer storage they freeze beautifully. To re-crisp frozen crackers place them in a single layer in a warm oven for a few minutes and let cool before eating. Avoid leaving them out uncovered as they can become a bit chewy from air humidity.
Ingredient Substitutions
If coconut oil is not your preference you can use light olive oil or avocado oil for a subtler taste. Chickpea flour can substitute for the lentil flour in a pinch though you lose a little bit of that signature sunny color and might need to adjust the water.
Serving Suggestions
I love piling up these crackers alongside hummus baba ganoush or even a fresh tomato salsa. For a kid-friendly treat pack them with their favorite dip and sliced veggies. They are also wonderful sprinkled with za’atar or a little smoked paprika right before serving for variety.
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These crackers are the perfect balance of healthy and delicious, making them a snack you’ll keep coming back to.
Frequently Asked Questions
- → Can I use another type of lentil?
Red lentils are preferred for their mild flavor and delicate texture, but yellow lentils may work with minor adjustments.
- → Do I need a food processor to mill the lentils?
A food processor or high-powered blender is helpful for grinding lentils into a fine flour texture.
- → What can I serve with these crackers?
Enjoy with creamy dips, soft cheeses, or a sprinkle of fresh herbs for added flavor. Pairs well with hummus.
- → How do I keep the dough from sticking?
Generously flour your surface with extra red lentil flour and cover your rolling pin, or roll between parchment sheets.
- → Can the crackers be baked instead of fried?
Baking is possible but may yield a different texture; monitor closely to prevent over-drying.