Red Lentil Crackers
Lentil crackers are high-protein, low-calorie, gluten-free, and vegan-friendly baked chips. Made from pink masoor dal, garlic, this is a crunchy and savory snack. These crackers are perfect for healthy snacking and pair well with dips or can be enjoyed on their own.
Nutrition Facts
Per serving
Energy
40 kcal
Protein
2 g
Carbs
6 g
Fat
1 g
Fiber
2 g
Ingredients
Split Masoor Dal (Raw)
0.5 cup (100g)
Olive Oil
1 tsp (5g)
Chilli flakes
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Garlic, big clove
2 number (5g)
Warm Water
0.25 small cup (50g)
Baking powder
0.25 tsp (1.25g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
Soak the pink masoor dal in water for 1-2 hours. Drain the water completely.
Roast the soaked and drained dal and garlic cloves in a dry pan over low-medium heat until aromatic. Cool completely.
Grind the roasted dal and garlic cloves into a fine flour using a blender or grinder. Sift the flour to remove any coarse particles.
Cooking Steps
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a mixing bowl, combine the masoor dal flour, salt, chili flakes, black pepper, and baking powder. Mix well.
Add oil and warm water gradually into the dry mixture. Mix to form a soft, pliable dough. Add a little more water if required.
Divide the dough into equal portions. Roll each portion into a ball and flatten using a flat-bottomed bowl or cup to create thin, even crackers.
Place the crackers on the prepared baking sheet, ensuring enough space between them.
Bake in the preheated oven for 25-30 minutes or until golden and crispy. Flip the crackers halfway through for even baking.
Remove from the oven, allow them to cool completely, and store in an airtight container.