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Learn how to make my 3 ingredient no-roll lentil protein crackers! They are crispy, crunchy, and versatile for all kinds of snacking. The crackers are also oil-free, grain-free, vegan, and so easy to make: blend, pour & bake!
Table of Contents
- Pour & Spread Lentil Protein Crackers
- Recipe Benefits
- Ingredients for the Crackers
- Use Almost Any Nuts or Seeds
- Step by Step Instructions
- Step One: Soak the Lentils & Seeds/Nuts
- Step Two: Preheat the Oven & Prep a Baking Sheet
- Step Three: Drain the Lentils & Seeds/Nuts
- Step Four: Blend the Lentil Cracker Batter
- Step Five: Spread the Batter
- Step Six: Bake for 20 Minutes
- Step Five: Return Crackers to the Oven
- Step Six: Cool the Lentil Protein Crackers
- Step Seven: Break Protein Crackers into Pieces
- Taste & Texture of Lentil Protein Crackers
- Flavor Variations
- FAQ
- Related Recipes
- Lentil Protein Crackers (3 ingredients, Easy) Recipe
Pour & Spread Lentil Protein Crackers
Lentil tofu, tortillas, flatbread, and sandwich bread: no doubt about it, I love experimenting with lentils.
So when I started to think about variations to my popular Easy No-Roll Oat Crackers, I had to give lentils a try.
I am so glad that I did, because the results are thin, super-crisp deliciousness! In addition, these crisp crackers are packed with protein and fiber.
Recipe Benefits
- High protein (7 grams per serving!)
- Made with 3 ingredients (plus water & optional salt)
- Frugal (cheap!)
- Vegan (egg-free & dairy-free)
- Grain-free
- Oil-free
- High fiber (5 grams per serving)
- Gluten-free
- Sugar-free
- Quick & easy to make in a blender
- Requires no rolling
- Customizable (add in or top with extra ingredients in countless ways)
Ingredients for the Crackers
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
You will need:
- Lentils (I used common tan-pale green lentils. Use any variety of lentils you prefer)
- Nuts or seeds of your choice
- Baking powder (certified gluten-free, as needed)
You will also need regular tap water. I recommend adding salt, as well (I provide a specific amount recommendation in the recipe card, below), but it is entirely optional/adjustable.
Use Almost Any Nuts or Seeds
Lentils are the majority ingredient in these crackers. The second primary ingredient is nuts or seeds, of your choosing. Nuts/seeds add crispness and crunch to the crackers despite the absence of oil in the recipe.They also add toasty flavor.
Walnuts, pecans, pepitas, peanuts, almonds, cashews, sunflower seed kernels, you name it, you can use whatever you like, or have on hand, in these crackers!
The recipe requires a mere 60 grams (2.2 ounces) of the nuts or seeds of your choice. Sixty grams of larger nuts (e.g., walnuts, pecans, whole cashews) will measure about 1/2 cup. The same weight (60 grams) of smaller nuts and seeds (e.g., pepitas, sunflower seeds, chopped nuts) will measure just over 1/3 cup.
The best (and most consistent results) for these crackers can be achieved by weighing the nuts or seeds with a digital kitchen scale. It is one of my favorite, and most-used, baking tools.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Soak the Lentils & Seeds/Nuts
Place the raw lentils and seeds/nuts in a medium bowl. Cover with boiling water. Let soak for twenty minutes.
(Alternatively, cover with room temperature water and soak for at least 8 hours or overnight.)
Step Two: Preheat the Oven & Prep a Baking Sheet
Preheat the oven to 350F (180C). Line large, rimmed baking sheet with a silat (silicone baking sheet liner) or parchment paper.
The large baking sheet I use (day in and day out) is a standard half sheet pan, which is a heavy pan measuring 18 x 13 inches (45 x 32.5 cm).
If your pan is smaller than a half sheet pan, your crackers will be thicker and will need a longer bake. If needed, divide the batter into several smaller metal pans (e.g., cake pans, square pans).
Step Three: Drain the Lentils & Seeds/Nuts
Drain the lentils and seeds/nuts in a colander or mesh sieve. Discard the soaking water.
Step Four: Blend the Lentil Cracker Batter
In a blender, process the the drained lentils, nuts or seeds, and the fresh water on high speed until blended and very smooth.
Scrape down the sides of the blender container and add the baking powder and (optional) salt. Blend for several seconds longer to combine.
Step Five: Spread the Batter
Pour all of the lentil cracker batter onto the prepared baking sheet. Lift and tilt the baking sheet so that the batter spreads evenly over the entire surface. Use a spatula, as needed, to to further spread and smooth the batter into an even layer.
Step Six: Bake for 20 Minutes
Bake the crackers in the preheated oven for twenty minutes. This gives the batter a chance to set enough to score into cracker shapes.
Remove the baking sheet from the oven (keep the oven on). Using a pastry scraper or knife (it does not need to be a sharp knife), cut the crackers into squares (or whatever shape you desire). I cut mine about into 64 rectangular pieces.
In the photo below, I am using a pastry scraper to cut the crackers since I can hold it upright to cut.
The lentil protein crackers are very easy to cut through. You are really just pressing down, not cutting. Perfection is not required (look at my crooked lines :)).
Step Five: Return Crackers to the Oven
Return the cut crackers to the oven and bake for another 30 to 35 minutes until golden brown and crispy (they will look dry, and also feel firm to the touch).
Step Six: Cool the Lentil Protein Crackers
Transfer the baking sheet to a cooling rack.
Step Seven: Break Protein Crackers into Pieces
Once cool enough to handle, break the crackers into pieces along the score lines.
The crackers on the outer edge of the sheet pan tend to brown more quickly than the crackers towards the center. If any crackers need an additional few minutes of baking, keep them on the baking sheet and return to the oven until they are similarly crisp and golden brown.
Taste & Texture of Lentil Protein Crackers
The flavor of the lentil protein crackers will vary slightly depending on the seeds or nuts, as well as which kind of lentils, used to make them. They bake up thin and crispy with a nutty-earthy flavor that is delicious plain, or paired with hummus or dips.
Flavor Variations
Add Flavors to the Batter
About 1 to 1 and 1/2 teaspoons for most dry seasonings, herbs and spices, for this quantity of batter, is a good general guesstimate. For wet enhancers, 1 to 2 tablespoons.
- garlic powder
- onion powder
- favorite herbs or spices directly to the batter when blending.
- tomato paste
- sriracha (or other favorite hot sauce)
- Thai curry paste
Add Cheese-y Flavor
- For a cheese-y flavor, add 2 to 4 tablespoons of nutritional yeast to the batter. I like to enhance the cheese-y flavor further by adding a teaspoon or two of prepared mustard (any variety) to the batter.
Add Toppings
You can also sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:
- sesame seeds
- poppy seeds
- everything bagel topping
- flaky sea salt
- cracked black pepper
- And so much more…
FAQ
- Can These Be Made into Bigger Crackers? Yes! You can cut the crackers any shape you like, and that includes cutting them into bigger sizes. The baking time stays about the same, so begin checking at the 30 minute mark on the second bake.
- How Should I Store the Lentil Protein Crackers? Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!
- Is there a Way to Make These Crackers Even Crispier? Yes! If you eat oil, you can replace some of the water with a neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.
- Can I Use Roasted Nuts or Seeds? Yes! Even if you are starting with raw nuts or seeds, consider toasting them before blending them into the batter. It will greatly enhance the flavor of the crackers! If the nuts or seeds are salted, consider decreasing the total amount of added salt in the cracker batter (if you are choosing to add salt). There is no need to cool the nuts/seeds before blending the batter.
Tip: Toast the nuts or seeds on a baking sheet while the oven preheats. Spread the nuts/seeds in a single layer on a rimmed baking sheet and toast away. It will take about the same amount of time as preheating the oven to toast the nuts/seeds, but stay nearby and check early (especially with smaller seeds or chopped nuts).
- Can I Omit the Nuts/Seeds and Replace with More Lentils? I do not recommend it. Granted I have not tested it, but I suspect the crackers would be too hard without any fat from the nuts or seeds.
- Can I Use a Food Processor Instead of a Blender? Yes, you can. A blender will create a smoother batter (especially when using harder nuts or seeds), but a food processor still does the job.
Happy baking, and snacking, friends!
Related Recipes
Lentil Protein Crackers (3 ingredients, Easy)
Ingredients
- 3/4 cup dried lentils , (any variety, such as tan, red, or green lentils)
- 60 grams nuts or seeds of choice, see notes; this will be between 1/3 to 1/2 cup
- Boiling water for soaking
- 1 1/2 cups water
- 1 teaspoon baking powder, (certified gluten-free, as needed)
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Place the lentils and nuts/seeds in a medium bowl. Cover with boiling water and let sit for 20 minutes. Drain through a sieve or colander. Discard soaking water.
- Preheat the oven to 350F (180C). Line a large rimmed baking sheet (I used an 18×13 inch half sheet pan) with a silicone baking mat or parchment paper.
- In a blender, process the drained lentil-nut mixture and 1.5 cups fresh water until completely smooth. Scrape down the sides of the container, add the baking power and optional salt, and blend again.
- Pour the batter onto the prepared baking sheet. Lift and tilt the baking sheet for even and complete coverage.
- Bake in the preheated oven for 20 minutes.
- Remove the baking sheet from the oven. Using a knife or pastry scraper, cut the crackers into rectangles or square (I cut into 8×8 rows, 64 crackers).
Return the cut crackers to the oven and bake for another - Bake 30 to 35 minutes longer until golden brown and crispy (they will look dry, and also feel firm to the touch).
- Remove all the crackers that look done. If any crackers need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the crackers are crisp.
- Coool the crackers on a cooling rack.
If we toast the nuts do we skip the soaking step, or do they need both?
Hi Evangeline,
You can definitely skip tgd disking if using toasted or toasted nuts. The soaking is to reduce lectins in raw nuts. But toasting is equally beneficial for removing lectins in nuts and seeds. Cheers.
Great
Yay, I’m so glad you like them, Natalia!
I used 3/4 cut up pumpkin seeds & the rest ground chia seeds all soaked in the hot water. Used less water for blending & good thing i did otherwise too wet. Some are crunchy some arent…overall I like them. Celiac & welcome the fiber recipes. Good with whipped cream cheese & dill phili dip. Thank you for posting.
Hi Anisha,
I am so glad you like the recipe! Love the sound of the toppings you added, too. Regarding the amount of water: I think the chia seed meal may have made a difference to the water absorption. How were you able to drain the water if the chia seeds were ground before soaking? If you make them again, I would advise leaving the seeds intact. But it sounds like you made smart adjustments on your own :). Regarding the crunchiness: if you note in steps, I have instructions for returning any less than crisp crackers to the oven for additional baking (the outer edges get crisper than the center crackers). Then all of the crackers will be crisp and crunchy! Cheers.
Mine came out thick and soft 🙁 Admittedly the tray is used was much smaller thatn your recommended one. My toddler is still happy eating them although I would have loved the crunch.
Hi Ruthie,
I’m sorry the crackers did not turn out crunchy— but glad your little one is still enjoying them (not a waste ).
The pan size is 100% the issue . If you do not have a large baking sheet, you can use more than one baking sheet or pan. Spreading the batter thin is critical for getting crunch. Otherwise, you end up with more if the soft flatbread texture you describe. I hope you will consider trying them again— I promise they will be crunchy if you spread the batter thin, as indicated in tgd recipe. Cheers!
I found a workaround and popped them into the air fryer!! There was definitely crunch!!
That’s great, Ruthie! So glad that worked (and thanks for sharing that it did 😊)
Allergic to nuts…can I skip it without affecting the recipe’s results?
Hi Sam,
Can you eat any seeds? Or is it both nuts and seeds you need to avoid? You can use green pumpkin seeds, shelled sunflower seeds, hemp hearts, etc., or a combination. The nuts, or seeds, are adding fat, as well as a secondary texture, to the crackers. The fat, especially, is what makes the crackers crisp without adding out. You could try subbing some more soaked lentils, but I worry that they will be extremely tough, and not crisp. If you eat oil, you could try adding additional lentils to make up for the absence of the nuts or seeds, but replace some of the water with the oil of your choice.
Perfection!!
So happy to know the crackers were a success, Jamie!
These look delicious! Have you thought about adding sourdough discard? I’d like to give it a try but don’t want to waste an entire batch if it doesn’t work!! Any suggestions? Treat it as a wet ingredient and perhaps reduce the water a little? Thanks!!
Hi Isabelle! I wis I could accurately advise, but I have no experience at all with making sourdough. I looked at some baking websites, such as King Arthur flour, to get a better sense of what the texture of the discard might be like. I think it would add a lot of flavor to these crackers! I don’t think you need to worry about it running the crackers. I would treat it as a wet ingredient, perhaps start by replacing half of the added water (3/4 cup) with the starter, I would love to know if you try it!
Thank-you for posting this. It is perfect for scooping humus!
Excellent, Steve, enjoy!
Flavor good. I sprinkled with salt and pepper one batch. The next batch was Italian seasoning. I’ll try it again with 1/4c less water. They baked very thin like a papadam. Too thin to dip into hummus! Great crunch, no oil. Just awesome!
Perfect, John, so glad they were a success! Enjoy 🙂
Yum! I am obsessed with these! I ran out of lentils for one batch and used dried green mung beans instead. Delish. Then I went to make them another time I had red lentils but was out of nuts or seeds, so I used an equal weight of cashew butter. LOVE! You’ve got to make these people! Thanks for these, Camilla!
EASY with excellent nutrition
Wonderful, I am so glad you like the recipe, Dee!
Loved the recipe, and I love, love, love, every single time I read the words “high protein” which I been finding in almost every recipe I look at on your web site: THANK YOU!
I was not sure how raw and barely seasoned lentils would taste, so I chose my batch as in your picture (lentils and pepitas, but I added dried cranberries and black pepper, and I have to admit that the taste was out of this world. I was expecting a “so, so” but they were the most delicious crackers I have ever tasted. So, your recipe, and website is now shared with everyone on the gym that tasted the first badge, and your homepage is duly added to my favorites:)
M. Ped— I LOVE the addition of the cranberries, brilliant! I am 100 going to replicate that asap (love salty-sweet). Thank you so much for sharing with your gym friends!!! 😊
I made these and they were lovely and crisp but by the next day had gone soft. Do you have any suggestions as to why this might be? Thanks!
Hi Gail, I am glad to hear the crackers came out crisp, at first! The crackers may have become soft from absorbing moisture from the air— depending on where you live, it may be more humid in the summer (I’m in Texas, so it’s extremely humid) . Since they are made to be very dry, initially, they readily absorb moisture when exposed to air. Use an airtight container, if you can. You c as n always recrisp the crackers (at about 250F for 15 to 20 minutes). Cheers.
This recipe is so easy and the result was absolutely delicious! My husband was impressed that I made crackers myself 🙂 I used yellow lentils and pecans that I had in the pantry, and substituted 2 tablespoons of olive oil for 2 tablespoons of water as suggested. I also added 1 tablespoon of dried onion flakes. I will definitely be making these again and am excited to try out different flavour combinations.
Wow, that is fantastic, Ellie! Thank you so much for sharing your adaptations, that all sounds delicious 🙂
These are amazing! I made them with sunflower seeds and I can tell they won’t last long! Thanks for the recipe!
You are so welcome, Klara! 🥰
I love these crackers! They have a lovely, crispy texture and are perfect to have on hand for my partner who has celiac disease — they’re more economical and nutritious than the GF crackers available in the store.
Fantastic, Terri! So pleased you like these better than store-bought ☺️🌻
Was it sure how to measure cooked lentils I had leftover. Google said 1 cup dried equals 2.5 cooked so I used 2 cups cooked and reduced the water by 1/4 cup. They are still in the oven as we speak. Will post outcome later..
Hi Vicki,
Oh no, I hate that you have gone through all of the effort to get the crackers in the oven. But the recipe uses uncooked lentils. Cooking lentils and beans changes the nature of the protein (similarly, think of the difference between a raw egg and a cooked egg; you could not sub cooked eggs in a cake recipe) so I am not sure if the crackers will work. Maybe they will still turn out, I would love to know.Cheers.
Oh my goodness, I now make these at least once a week, and they barely last a few days. They are delicious and so satisfying! I am finding that I am no hungry and snacking on junk food as much any more. I use red lentils and have tried walnuts, pecans, sunflower and pumpkin seeds and they are all great. I do pour it into 2 sheet pans to make them extra thin, and then I keep removing the outer layer and baking until all of the crackers are crispy.
Simply ecstatic to read this, Gabrielle! So much easier to make the switch to whole food alternatives when they are simple, easy, and most importantly, delicious 😊 Thanks so much for sharing your tips, too, that’s great!
These were wonderful! I spread them too thick so they were too soft, but I’ll just know to not do that next time. Will go back to this over and over. Thank you. Great site as well.
I am so glad you liked them, Alexandra! 🙂 And thanks so much for the kind compliments
I’m so happy to find your blog! Thank you! Yesterday I made these crackers as per the instructions. I replaced 1/3 of the water with olive oil because I wanted them to be even more crunchy, which they were. This morning, the crackers are a little soft. Is my container not airtight enough? Might it be something else?
Hi Kathy! I am glad you like the lentil crackers! Hmm, I’m not certain about why the crackers got soft on day two. It could be the container, as you mention. But it could also be the added oil that made them soft. It might be owrth trying with slightly less oil in place of the water?
I sprayed the parchment paper with oil. I too found the batter to be frightenly thin, but I did not adjust it and it worked fine. My problem was I added a little 1/2 teaspoon salt and then I used everything but the bagel (which also had salt in it) and they are a bit too salty, more like potato chip salty, so not destroyed but saltier than we are use to,so I will not add salt next time and I will go easy on the everything but the bagel. I took the pan out after 30 mintutes and than I scored the crackers and put them back in the oven for about 10 mintes, than I took them out again and flipped them over. They took another 20 mintues to completely cook. Some were finished sooner and I grabbed them out (the ones around the sides). It took longer than I planned. Also, I used lemon juice instead of baking powder. I just soaked the beans over night, then rinsed well. I will continue to play with these. Very Yummy!
Thanks so much for sharing this, Daphne! I am glad you liked them 🙂
These are good. But the parchment paper stuck to the back
Hi Alexis,
Oh no, sorry to hear that. Most baking parchment paper is coated with an ultra thin layer of silicone to prevent items from sticking. I noticed that one all-natural brand I have in my pantry does not have such a coating, and items stick. You might want to check that your parchment paper has the coating, it makes a big difference to prevent sticking.
toasting the pepitas while oven preheated and did not soak them. I was afraid the batter was too thin so added a couple tsps rice flour which probably made it too thick. I used an 18×14 inch pan with parchment and had to use a spatula to spread–they were mostly 1/8 inch. Next time I’ll follow recipe and use a couple pans so they’re thinner. The thinner ones were perfect!
I really needed a healthy snack. I used herbs, curry powder and Vegeta seasoning each on a third of the pan. Next will add nutritional yeast
Very good!
I am so glad that you like the recipe, Denise!
Hi,
I’m a big fan of your recipes! I would love to make these, however, my son has a lentil allergy. Could you recommend a replacement for me. Do you think a white cannellini bean soaked overnight would work?
Also, have you ever considered making a black bean ‘beanitos'(i’m addicted to this brand and crunch) chip that is oil free or low fat? The ingredients on the chip bags just says black beans – I wonder if they use soaked or cooked black beans and I’d like to get the fat as low as possible. I would love it if you came up with a recipe 🙂
Cheers Renee
Hi Renee,
Thank you , so glad you like the recipes!
Yes, white beans just might work. You could try soaking overnight, but the quick soak with boiling water should also work.
Ooh, I think I need to attempt some homemade beanitos… agreed, they are so yummy!
I tried your oatmeal crackers, they came out great and thought I would try this one too. Have to admit, I didn’t read directions well. I missed the part about soaking the nuts. I seasoned to my taste, it looked pretty watery, so I threw in a little oatmeal to thicken it (if it works in oatmeal crackers, why not?) Got them baked, it was looking good, till I found they were glued to the pan that I did spray with Pam. It was an ordeal scraping them off, but what I ended up with was so crunchy and nutty, loved the taste. Even though my 1st stab at it was sort of a flop, I will try it again. Thanks for your recipes!
I love how you made changes on the fly, Anna! I hope there is less sticking next time around 🙂
I made these with pumpkin seeds and green lentils, adding some pureed salted kumquat and rosemary, and using some olive oil. The flavor was amazing! The thickness looks about like yours in the photo. The crackers aren’t very crispy though and the batter didn’t fill the whole cookie sheet. I did reduce the water because the salted kumquat added some water. Maybe I reduced the water too much?
Hi Kevin,
Ooh, how intriguing–I love kumquats and have never come across salted kumquats. Yum! It is likely that two things affected the crispy texture:(1) the salted kumquat addition (the added fiber and moisture; great for flavor, but not good for crispness). This likely had the greatest affect on the crispness. I don’t know how much you added, or how you changed the ratios (including water). . Also, it sounds like the batter needed to be spread thinner (to cover the whole sheet). A thicker batter will result in less crisp crackers for this recipe. I love that you experimented, though! You might try re-baking at a very low temperature (or turn oven on, then turn off and leave crackers in the oven) to dry them out (much like biscotti). I think that could work like a charm.
What an excellent idea to make crackers.. I just came across this recipe and haven’t made these yet but after reading the reviews I am going to try these tomorrow. Can’t wait to write back after making these. Thank you so much for sharing ????
You are very welcome, Marilyn!
Hi, may I ask if you think I could substitute the lentils with lentil flour, and the nuts with nut butter (I don’t have access to a blender at the moment to use dried lentils and nuts) – and whether the baking powder could be left out, or is essential? Thank you
Hi Shel! Yes, that should work fine with an equal weight of lentil flour and nut/seed butter, respectively. The baking powder lightens the crackers, but you could try leaving it out 🙂
These turned out awesome. Used red lentils, mixed in oregano, black pepper, nutritional yeast, and some olive oil. Sprinkled w Maldon salt when I took them out halfway to slice.
Mine def took longer to cook, closer to 45 mins for second shift. At 35 min mark took them out, split along score marks, took off parchment paper and flipped them over. Definitely helped crisp them up.
Thank you Camilla!!
Love them. So easy to make too.
Wonderful to hear it, Petra! Thanks for taking the time to post a comment 🙂
My husband isn’t supposed to have nuts or seeds. Any idea how I could make these without them?
Hi Irene,
If you can and your husband can eat oil, I suggest adding about 2 to 3 tablespoons more lentils and then replace 2 tablespoons (or so) of the water with the oil of your choice.
Another thought: unsweetened coconut (about 2/3 cup, packed). Coconut has a high fat content, similar to nuts. I think that could be really tasty (I think I am going to have to try it!).
What an incredible recipe. This is a must on my list. I will make it.
We snack a lot, so this will be a great snack. Thank you for sharing.
You are very welcome, Mary!
I follow a low lectin approach and always pressure cook lentils/beans. (Following Dr. Gundry’s Plant Paradox approach.) Would it be ok to pressure cook the lentils and perhaps combine them with the soaked nuts and proceed with the recipe from there? If you haven’t tried it yet, I could make it and report back. These crackers sound great and healthy avoiding baked oils!
Hi Deb! I have not tried these with cooked lentils, but I am thinking it might work. Since the cooked lentils will have absorbed more water than soaked lentils, I would start off by using 1/2 of the added water amount (for blending). Add more water, if needed, until it looks like the same consistency as the batter in my photos. I would love to know how it goes!
Hi Camilla – there is one typo – bopping water
Place the lentils and seeds/nuts in a medium bowl. Cover with bopping water. Let soak for twenty minutes.
Embarrassing yet hilarious 🙂 Thanks for spotting this autocorrect error, Diane! I have fixed it. Off to make some bopping water for my tea… ????
The link at the top concerning the lentil tofu is mistaken. It takes me to the easy not roll oat crackers recipe.
Thank you for catching my flub, Catherine ! I have corrected it 🙂
I love these! I went over the top with flavoring on my second batch: nutritional yeast for cheesy-ness, a mix of Italian dried herbs, added 2 cloves of garlic to blender. My boyfriend ate at least half of the batch (he is not vegan or following a GF diet, either)! Thanks for this, we love that these are so high in protein but not using protein powders!
That is simply fabulous, Ada! Glad you decided to take these over the top with your next batch–I am sure you know it, but the nutritional yeast adds even more protein to the crackers (as well as the cheesy flavor) ????