These yummy lentil crackers are a bit of a social media viral trend. This is my version. The beauty of them is that they are gluten free and vegan, so very accessible for those who are avoiding meat, gluten, dairy.

Makes two large baking trays of crackers.

You’ll need:

1/2 cup of red lentils (I love Biona) soaked in 1 cup of boiling hot water, for about an hour, then drained.

A decent pinch of each: dried garlic (powder or granules), paprika, salt, sugar.

1 teaspoon of dried herbs (mine were from a market in Bogota, any mixed herbs will do, or even a single herb such as basil or tarragon).

A slosh of oil of your choice. I used Filippo Berio Organic, which was on offer from Ocado.

More oil to second bake.

How to:

Add the drained lentils and everything else except the second oil to bake, to a food processor. The trick here is to add water very slowly so you end up with a mix that will pour like batter, not too runny and not too stiff.

Once this is complete, line a baking sheet with foil then baking paper, create a little ledge around the baking sheet so it turns into a kind of tray, basically so the mix will pour in without running out of the edges.

Then bake at 190c for an initial 15 mins, keep checking it and don’t turn it over. When the mix feels soft yet a little firm, and comes away from the baking paper easily, take it out of the oven and chop into pieces using a pizza cutter or knife. If the mix isn’t ready, just bake again for a few mins and keep checking! Then turn those pieces over, and drizzle with a bit more oil. Second back those on the same temperature for another 4-5 mins, Check them, give them a tap, and if they are crispy, you are done! if not, repeat the process. If you have an air fryer, you can play around with a final blast for a min or two in the air fryer and see if that crisps them more if necessary. Then repeat the whole process again with the second mixture, unless you have multiple oven shelves and baking trays, in which case you can bake more at once, but keep checking them. Mine kept for two days in an airtight container, before starting to a little soft.