Transcript
How to make high-fiber, high-protein lentil crackers. They turn out super crispy without any frying, all thanks to the starches in lentils. It's so easy to make, you never have to buy expensive protein snacks again. You can choose any lentil, herbs and spices you like. The trick is to spread it thin, bake until set but soft enough to slice. Then bake again until super crispy.
Original caption
Crispy, high protein, high fiber crackers — no frying, no oil.
By @wendythefoodscientist
Just lentils, water and spices. That's it.
Here's the food science behind why it works: when soaked lentils are blended, their starches gelatinize in the oven and then dehydrate — forming a thin, glassy crunch. No oil needed. The crispiness comes from the starch, not the fat.
Spread thin, bake twice, and you get a snap that sounds like a proper cracker.
Use any lentil, any seeds, any spices. New batch every week.
Ingredients
125g / ⅔ cup dry lentils
100ml / ⅓ cup + 1 tbsp water
30g / 3 tbsp sesame seeds
½ tsp salt
¼ tsp dried rosemary
Method
Soak lentils in cold water for 8-12 hours. Drain and rinse well.
Add soaked lentils and water to a high-speed blender. Blend until completely smooth — no lumps remaining.
Add sesame seeds, salt and rosemary. Stir to combine.
Spread as thinly as possible onto a lined baking tray.
Bake at 180°C / 355°F for 20 minutes.
Remove from oven and cut into squares or rectangles.
Return to oven and bake for a further 30-35 minutes until golden, dry and crispy.
Allow to cool completely before serving — they crisp up further as they cool.
#lentil #highprotein #veganrecipe #vegan #healthyvegan #plantbased