Crispy Gluten-Free High Protein Lentil Crackers Recipe | Healthy Tasty Guilt-free Snack

Wash the yellow mung lentils and black chickpeas two to three times.

Soak the lentils and chickpeas in water for 2 to 3 hours.

Drain the water from the soaked lentils and chickpeas.

Transfer the drained lentils to a blender.

Add half of the soaked lentils to the blender.

Add 1 tablespoon of water for each batch.

Blend until you achieve a smooth and thick paste.

In a mixing bowl, combine the blended mixture with rice flour, salt, red chili powder, turmeric powder, chaat masala, black pepper powder, red chili flakes, asafoetida, caraway seeds, black seed, sesame seeds, and olive oil. Mix well.

Take a piping bag (or a plastic bag with a small corner cut off) and fill it with the mixture.

Cover a baking tray with parchment paper.

Grease a small piece of parchment paper with oil, then pipe the mixture into discs, leaving a space of 3-4 cm between each disc.

Sprinkle a mixture of seeds on top of each disc.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) for about 10 minutes.

Bake in the preheated oven for 18-20 minutes at 160 degrees Celsius (320 degrees Fahrenheit).

Store the crispy protein-packed crackers in an airtight container for up to two weeks.

Equipment Needed

Spice Level:

Dietary

Allergens