Mill red lentils in food processor or blender to create a fine flour; set 1/2 cup of red lentil flour aside

Place 1 cup of the flour, 1/2 cup water and a pinch of salt in mixing bowl; combine until dough is formed

Generously flour work surface with red lentil flour set aside previously; place mound of dough ontop floured work surface

Roll dough to 1/8 inch with rolling pin covered in a sleeve or over parchment paper covering dough (to avoid sticking)

Cut out with 3 inch round biscuit cutter; place cut out discs on floured surface until all are ready to fry

Continue to cut out discs, re-rolling dough and flouring board, until complete

Place paper towel covered plate nearby

Heat skillet to medium high; melt coconut oil in pan, pouring out excess and reserve

Fry 4 discs at a time; turn or flip as soon as bubbles appear (in about 30 seconds)

Fry 15 more seconds or so; remove to paper towel covered plate to cool

Repeat process until all crackers are fried, re-oiling the pan each time

Store in air tight container, or freeze; crackers will be crisp, but do not have a "snap"