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overhead photo of lentil crackers piled onto a sage green plate
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4.91 from 40 votes

Lentil Protein Crackers (3 ingredients, Easy)

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!
Prep Time5 minutes
Cook Time55 minutes
Additional Time20 minutes
Total Time1 hour 20 minutes
Course: Crackers
Cuisine: American
Keyword: 3 ingredient easy crackers, batter crackers, crackers you do not have to roll, easy crackers made with batter, easy diy lentil chips, easy DIY lentil crackers, easy flourless crackers, easy grain-free vegan crackers, easy high protein crackers without protein powder, easy high protein vegan crackers, easy oil-free gluten-free lentil crackers, easy vegan protein crackers, grain-free lentil crackers, no oil crackers, no-roll easy healthy crackers, no-roll lentil crackers, oil-free vegan gluten-free crackers, protein chips made without protein powder, protein crackers made without protein powder, the easiest crackers
Servings: 64 2-inch (5 cm) crackers
Author: Camilla

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
US Customary - Metric

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 18x13 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 8x8 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.

Notes

Storage: 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!
Nut & Seed Suggestions: Use any nuts or seeds you prefer. For example, walnuts, pecans, pepitas, peanuts, almonds, cashews or sunflower seed kernels. Toasted or roasted nuts can also be used. If they are salted, consider decreasing the total amount of added salt, if using salt.
Flavor variations: See the FAQ section in the post for ideas for adding herbs and spices to the batter, or sprinkling on toppings before baking.

Nutrition

Serving: 8crackers | Calories: 113kcal | Carbohydrates: 13g | Protein: 7g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 115mg | Fiber: 5g | Sugar: 1g