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Stack of golden spiced lentil crackers on a linen cloth beside a bowl of hummus, soft window light

Baked Spiced Lentil Crackers with Cumin and Paprika

Mix red lentil flour with spices, olive oil, and water, roll it thin, cut into squares, and bake at 180 C / 350 F for about 22 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Snack
Cuisine: Healthy Homemade
Calories: 193
Ingredients Method Notes

Ingredients
  

  • 160 g red lentil flour (about 1 1/3 cups); or dry split red lentils, blitzed to fine powder
  • 2 tbsp ground flaxseed (14 g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 3/4 tsp fine sea salt
  • 3 tbsp olive oil (45 ml)
  • 90 ml warm water plus up to 10 ml more if needed
  • 1 tbsp sesame seeds
  • 1/4 tsp flaky sea salt for topping

Method
 

  1. Whisk the lentil flour, ground flaxseed, cumin, smoked paprika, turmeric, garlic powder, and fine sea salt together in a 3-quart / 2.8 L mixing bowl until the color is even.
  2. Add the olive oil and 90 ml warm water and stir to a shaggy dough. Knead in the bowl for 1 minute until it feels like soft play dough. If it's crumbly, add water 1 tsp at a time. Cover and rest for 10 minutes while the oven heats to 180 C / 350 F with racks in the upper and lower thirds.
  3. Divide the dough in two. Roll each half between two sheets of parchment into a rectangle about 28 x 30 cm, 2 mm thick. Peel off the top sheet.
  4. Sprinkle half the sesame seeds and half the flaky salt over each rectangle and press them in with the rolling pin. Slide each parchment sheet onto a 33 x 46 cm / 13 x 18 inch sheet pan. Cut into 5 cm / 2-inch squares with a pizza cutter, cutting all the way through.
  5. Bake for about 22 minutes, swapping the pans between racks and rotating them at the 11-minute mark. The crackers are done when they look dry and matte with golden edges. The thin edges brown first, so if they darken before the middle dries, move them to a rack and bake the rest 2 to 3 minutes longer.
  6. Cool on the pans for 10 minutes. The crackers crisp as they cool. Snap apart any that are still joined and store once completely cool.

Notes

  • Let the dough rest 10 minutes so the flour hydrates and rolls without cracking.
  • Roll to 2 mm. Thicker crackers stay chewy in the middle.
  • Thin edges brown first. If they darken before the middle dries, move them to a rack and bake the rest 2 to 3 minutes longer.
  • Cool completely on the pan before storing, or they soften.