This is the best lentil chips I’ve ever made. I’m not calling them lentil crackers because they’re a step beyond crackers.

Now for the recipe. We’ve all made lentil crackers before and become addicted to them. This time I added cheese, and I accidentally left them in the oven. They literally turned into sausage-flavored chips, I don’t know how that happened.

– 2 tea cups of red lentils soaked in water overnight (2 cups after soaking)

– 1/4 tea cup of water (consistency is shown in the picture, pay attention to the consistency)

– 2 matchbox-sized pieces of white cheese (optional, but it made the flavor amazing.)
Those on a dairy-free diet can add 2 tablespoons of nutritional yeast

– 1/2 teaspoon of cumin seeds, or ground cumin if you don’t have them

– 1 teaspoon of garlic powder or 2 cloves of garlic

I blended everything together. I spread it on a baking sheet lined with parchment paper. I baked it in a 170-degree convection oven until crispy. I ate some, and the rest was still in the oven. I went to put it away two hours later, and it was gone! Crispy. If you want to see the texture, you can check out the video on my Instagram account. I hope those who try it will like it.

Wishing everyone a healthy, happy, sugar-free week.

Sema