Lentils: I recommend using split red lentils because they cook quickly and have a soft, starchy texture, which results in a smooth texture once blended. Red lentils also have a mild and sweet flavor that won’t compete with your seasonings. If you don’t have red lentils, the next best alternative would be yellow lentils. I do NOT recommend brown or green lentils for this recipe as they take a much longer time to be cooked and have a denser texture, which means the crackers won’t crisp up as much.

Olive Oil: Since we are using such few ingredients, I recommend using good-quality extra virgin olive oil for the best flavor.

Rice Flour: I’ve added a little rice flour for extra crispiness. If you are not Celiac or gluten-free, regular all-purpose flour will be fine too.

Seasonings: For flavor, I’m using ground paprika as well as dried rosemary. However, feel free to add your favorite seasonings (such as garlic powder, onion powder, everything-but-the-bagel seasoning, Italian seasoning, etc) as well as other dried herbs (dried thyme, dried basil, dried oregano, etc.).

Sesame Seeds: I’ve used a mix of both white and black sesame seeds for contrast in color. Feel free to use whichever sesame seeds you have on hand (or leave them out if you prefer).

Storing: To store, place the completely cooled red lentil crackers in an airtight container for up to 4 or 5 days (however they are best and crispiest for the first 2 days). If they lose their crunch, simply place the crackers on a wire rack and bake them in a preheated oven at 300F (150F) for 5 to 7 minutes to restore their crispiness.