High-Protein Red Lentil Crackers | Sweet Potato, Seeds & Spices

⏱️ Prep: 45m

🔥 Cook: 35m

👥 Servings: 12

If you love crunchy snacks, try these High-Protein Sweet Potato Red Lentil Crackers! Made with soaked red lentils, steamed sweet potato, sesame and pumpkin seeds, and cheese (or vegan cheese for a plant-based option), these homemade crackers are flourless, egg-free, and packed with plant-based protein and fiber. Dry-roasting the lentils gives them a delicious nutty flavor, while thin rolling, flipping, and a final broil create an irresistible golden crunch. They’re perfect for snacking, meal prep, lunch boxes, or serving with your favorite dip. These golden, sesame-crusted crackers are a functional, flavorful upgrade to store-bought options, proving you don’t need flour or eggs for a satisfying, professional-grade crunch.

Instructions

Wash, peel, and slice 400g of sweet potato. Boil or steam until completely tender. Mash thoroughly and set aside.
Take your soaked and rinsed red lentils and add them to a pan. Dry roast for 6–7 minutes over medium heat until they are fragrant and the moisture is gone.
Once the roasted lentils have cooled, grind them into a coarse powder.
In a large bowl, combine the mashed sweet potato, ground lentils, seeds, onion powder, garlic powder, salt, oregano, cheese, and 2 tbsp olive oil.
Place the dough on parchment paper. Brush with the remaining 1 tbsp of olive oil. Roll the dough out very thin to ensure a good crunch. Cut into 60-70 small crackers.
Bake at 350°F (180°C) for 25–30 minutes. Finish with 2-3 minutes on Broil to achieve that signature toasty, golden finish. Watch closely to prevent burning.

💡 Chef’s Notes

For best results, ensure 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. Do not add water or eggs; the sweet potato provides all the necessary moisture. If you prefer not to broil, let the crackers cool completely, then pop them into an air fryer for 2–3 minutes for extra crunch. For air fryer baking, start at 325°F (165°C) for about 10–15 minutes, checking early and flipping halfway until dry and crisp. Store completely cooled crackers in an airtight container at room temperature for 3–4 days, or refrigerate for up to 10 days for longer freshness and crunch.