Lentil Crackers – gf, v

Gluten Free Lentil Crackers

1 cup cooked lentils
1/4 cup Tapioca flour
1/4 cup Cassava flour
1/2 tsp baking powder
1/4 cup pepitas
1/4 tsp pink salt
1 tbls olive oil
~ water if needed
Toppings: Flaky sea salt, smoky paprika

Preheat the oven to 300 degrees.
In a mini food processor, pulse together the lentils, flours and salt. Add the olive oil and blend to combine, adding water if needed to get the dough to come together to a ball.

Place the dough between two sheets of parchment paper and roll out to a thin-ish cracker thickness. Score the dough using a knife (basically make markings in the dough to form the cracker shape and it will help these break apart once cooked.) Add toppings if using.

Set the parchment on a sheet pan and bake until crispy (roughly 60 minutes depending on your oven; but keep it low and slow for the best crunch).

The crackers will crisp up a bit once they cool. Break a cracker off and let it cool on the counter for a minute to see if it the it’s crispy enough. Crackers on the outer edge may get done first, remove them from the pan and continue baking the rest until crisp.

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