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 on top 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 a 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 a 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 for 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 an airtight container, or freeze; crackers will be crisp, but do not have a 'snap'.