Sweet Potato Lentil High Protein Crackers
👥 Servings: 12
Flourless crackers made with sweet potato and red lentils, delivering 65g of protein per batch. A healthy, fiber-rich snack perfect for meal prep.
Instructions
- Steam the Potato: Steam the 400g of sweet potato until fork-tender. Mash thoroughly in a large bowl and set aside to cool slightly.
- Roast the Lentils: In a dry pan, roast the soaked and rinsed red lentils over medium heat until they are dry, fragrant, and slightly golden.
- Grind: Once the lentils have cooled, grind them in a blender or food processor until they reach a coarse, flour-like consistency.
- Form the Dough: Add the ground lentils to the mashed sweet potato. Add 4 tbsp sesame seeds, 4 tbsp Sunflower seeds, onion powder, garlic powder, salt, oregano, cheese, and 2 tbsp of olive oil.
- Mix: Combine all ingredients into a soft dough. Do not add water, eggs, or milk. The moisture from the potato is enough.
- Roll and Cut: Place the dough on a sheet of parchment paper. Brush with 1 tbsp of olive oil. Place another sheet of parchment on top and roll the dough out very thin. Cut into 60-70 small cracker shapes.
- Bake: Bake in a preheated oven at 350°F (180°C) for 25–30 minutes.
- The Secret Crunch: Switch the oven to Broil at 350°F for the final 2-3 minutes. Watch closely to ensure they get toasty and golden without burning.
- Cool: Let the crackers cool completely on the tray to lock in the crispiness before storing.
💡 Chef’s Notes
For the best results, ensure the roasted lentils are cooled before grinding to prevent them from turning into a paste. Use parchment paper for rolling to ensure the dough doesn\’t stick and remains thin for maximum crispiness.