Can I substitute another flour?

You can try chickpea flour in a pinch, but honestly? Lentil flour makes the crispiest crackers. Other flours tend to be either too dense or too crumbly. If you must substitute, use half lentil and half chickpea flour - but expect a slightly different texture.

How thin should I roll the dough?

Thinner than you think. Aim for about 1/8 inch - roughly the thickness of a credit card. I always tell friends "if you can see light through it when you lift the parchment, you're golden." This ensures maximum crispiness without burning.

Why did my crackers turn out chewy?

Usually means either too thick dough or not baked long enough. Next time, roll thinner and bake until they're completely dry to the touch. Also - let them cool completely on a wire rack. Steam trapped underneath can ruin that perfect crunch.

Can I make these without oil?

Technically yes, but they won't be as crispy or flavorful. The oil helps create that irresistible snap. If you must skip it, try adding 1 extra tbsp water and bake a few minutes longer - but don't say I didn't warn you.

How do I know when they're done baking?

The edges will turn golden brown and the surface will look dry. Give one a gentle poke - if it feels firm with no soft spots, they're ready. They'll continue crisping as they cool, so don't wait until they're super brown in the oven.