When the organics section of my go-to supermarket ran out of our favorite lentil crackers I had to do something. Because simply going without was not an option.
Luckily I still had the package. But unfortunately not the actual recipe.
However, I’ve always liked a good food challenge. So I rolled up my sleeves and got down to business.
The first batch I made was flavorful enough but the crackers never got crunchy. And what’s a cracker without the crack. Dull, if you ask me.
So, back to the drawing board, so to speak, and soon enough I came up with these tasty morsels. They are full of flavor and, yes, they have that lovely *crack*.
Feel free to mix and match with your own favorite spice blend. I know I will be adding roasted ground fennel seeds to my next batch…
Herbed Lentil Crackers
- 1 cup red lentils
- 2 cups water
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/4 cup chickpea flour
- 1 teaspoon paprika
- 1 ½ teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 ½ teaspoon dried rosemary
- 1 ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons sesame seeds, optional
- Black pepper to taste
- 1 teaspoon toasted sesame oil
- 2 tablespoons extra virgin olive oil
- Place the lentils and water in a pot and bring to a boil. Simmer, uncovered, and stirring frequently, until the lentils turn all mushy, about 15 minutes give or take. There should be no water left and the lentil mash should be able to hold its shape when pushed together in the pot. Like mashed potatoes. Transfer to a bowl and set aside to cool down for 10 – 15 minutes.
- While he lentils are cooling turn on the oven to 180º C (350º F).
- In a separate bowl mix together all the dry ingredients.
- Once the lentils have cooled down add the two oils to the lentils and stir to incorporate.
- Add the dry ingredients to the lentils and mix together to form a dough.
- Cut three pieces of baking paper to roughly the same size as your oven tray.
- Place one piece of baking paper on your worktop and place about half of the lentil dough in the center.
- Place a second piece of paper on top of the lentils and, using your hands, flatten out the dough (in between the two pieces of paper) until it gets to be about 2.5mm – 3mm thick.
- I mark 2.5mm on a matchstick to maesure and make sure I've made it thin enough. If you have one use a rolling pin to make sure the thickness is even all over. This is handy but not essential.
- Remove he top piece of paper and gently cut the dough into desired shapes. Be careful not to cut through the paper.
- Transfer the paper with the dough to your oven tray and bake for 15 – 20 minutes or until slightly browned.
- Repeat with the remaining dough, using a fresh piece of baking paper on the bottom but reusing the top piece from the first batch.
- If you have two oven trays you can bake them at the same time.
- Remove the crackers from the oven and transfer them to a rack to cool down completely before storing in an airtight container.Consume within two weeks.