In a saucepan, combine the rinsed red lentils and water. Bring to a boil, then reduce heat to simmer for about 15 minutes until tender. The lentils should be mushy but not dry.

Once cooked, transfer the lentils to a mixing bowl and add the salt, garlic powder, and onion powder. If you're using any additional spices, mix them in as well. Use a fork or masher to blend until you have a smooth, thick paste.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy removal later.

Spoon out some lentil mixture onto the sheet and flatten it out with a spatula to about 1/8 inch thick. You can use a cookie cutter for fun shapes or keep it simple with rectangles.

Place the baking sheet in the oven and bake for about 15-20 minutes or until the edges become golden and crispy. Keep an eye on them to prevent burning.

Once baked, allow the crackers to cool on a wire rack. They will continue to crisp as they cool.