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Lentil Chicken Crackers with Avocado Topping (No Flour)
Crisp flourless crackers made from puréed lentils and chicken breast with smoked paprika and garlic, finished with creamy avocado, sun-dried tomato and dill.
15 min prep / 45 min total
55 kcal
4.2g protein
25 servings
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Ingredients
Ingredients updated to metric measurements
- 150 glentils
soaked overnight
- 1egg
- 1 tbspolive oil
- ½ tspsalt
- ½ tspsmoked paprika
- ½ tspdried garlic
- black pepper
to taste
- 230 gchicken breast
raw
- ½ tsplemon juice
- 1avocado
ripe
- 2 tbspcream cheese
- 4sun-dried tomatoes
wedges
- 2 tbspdill
chopped
- 1garlic clove
Instructions
Rinse and drain the soaked lentils, then blend with the egg, olive oil, salt, smoked paprika, dried garlic, pepper, raw chicken breast and lemon juice until smooth.
Spread thinly on an oiled parchment-lined tray.
Bake at 180°C (356°F) for 18–, carefully flip and bake another 5– to dry out. Cut into crackers.
Mash the avocado with cream cheese, sun-dried tomatoes, dill, lemon juice, minced garlic and black pepper.
Spread the avocado mixture over the cooled crackers just before serving.
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