Flourless Mung Bean Chia Crackers

Name: Flourless Mung Bean Chia Crackers
Prep time: 10 min
Cook time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 1 cup split mung beans; 1 tbsp light olive oil; 3 tbsp water; 3 tbsp chia seeds; 0.5 tsp salt; 1 tbsp white sesame seeds; 1 tbsp black sesame seeds; 2 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp dried oregano

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⏱️ Prep: 10m

🔥 Cook: 50m

🎬 Video: 29s

👥 Servings: 8

These flourless, high-protein crackers are made from soaked split mung beans, chia seeds, and topped with sesame seeds. They are vegan, containing no eggs or dairy. The recipe yields approximately 80 tiny triangles or 60 tortilla-chip shaped crackers from one 10×14 inch tray.

Instructions

Soak the mung beans in plenty of water for 3-4 hours or overnight for best results.
Drain the soaked mung beans in a strainer and rinse well.
Add the drained mung beans to a blender with 1 tablespoon light olive oil and 3 tablespoons water. Blend until smooth.
Stir in 3 tablespoons chia seeds and let the mixture rest for 10 minutes so the chia seeds absorb the moisture.
Line a 10×14 inch baking tray with parchment paper (grease it first if your parchment tends to stick). Spread the mixture in an even, thin layer.
Sprinkle 1 tablespoon white sesame seeds and 1 tablespoon black sesame seeds evenly over the top of the spread mixture.
Bake at 350°F (175°C) for 35 minutes.
Let the baked sheet cool completely, then cut into your desired cracker shapes — tiny triangles for a bigger yield, or lengthwise tortilla-chip shapes.
In a large bowl, combine 2 tablespoons olive oil, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, and 1 teaspoon dried oregano. Add the cut crackers and shake/toss to coat evenly.
Spread the coated crackers back onto the same tray and bake for another 15 minutes. Alternatively, air fry for 3-4 minutes or until golden (watch closely as they burn fast).
Once baking is done, leave the crackers in the oven for another 8 minutes with the door slightly open, to help them crisp up further.
Chill the crackers completely before storing in an airtight container.

💡 Chef’s Notes

Storage: Store at room temperature for up to 7 days, in the fridge for 2 weeks, or in the freezer for 2-3 months.
Tips: For crispier crackers, spread the mixture thinly and evenly. The 10-minute chia seed rest is crucial for proper batter consistency. After the second bake, leave crackers in the oven with the door ajar for 5-10 minutes to enhance crispness. Air frying is faster but requires close monitoring to prevent burning, while oven baking generally yields more flavorful results. Cool completely before storing to prevent softening.