Sweet Potato Lentil High Protein Crackers

Instructions

1. Steam the Potato: Steam the 400g of sweet potato until fork-tender. Mash thoroughly in a large bowl and set aside to cool slightly.
2. 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.
3. Grind: Once the lentils have cooled, grind them in a blender or food processor until they reach a coarse, flour-like consistency.
4. 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.
5. Mix: Combine all ingredients into a soft dough. Do not add water, eggs, or milk. The moisture from the potato is enough.
6. 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.
7. Bake: Bake in a preheated oven at 350°F (180°C) for 25–30 minutes.
8. 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.
9. Cool: Let the crackers cool completely on the tray to lock in the crispiness before storing.