Flourless Mung Bean High-Protein Crackers

Name: Flourless Mung Bean High-Protein 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: 4m 55s

👥 Servings: 8

These flourless, high-protein crackers are made from soaked split mung beans, chia seeds, and a flavorful sesame seed topping. They are entirely vegan, containing no eggs or dairy, making them a unique and powerhouse snack. The recipe yields approximately 80 tiny triangles or 60 tortilla-chip shaped pieces from one 10×14 inch tray.

Instructions

Soak the 1 cup of dry split 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 mung bean 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 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 in the air fryer since 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

This recipe includes a 3-4 hour (or overnight) soaking time for mung beans, a 10-minute rest for chia gel, and an additional 8 minutes post-bake in a slightly ajar oven for crisping. Crackers can be stored for 7 days at room temperature, 2 weeks in the fridge, or 2-3 months in the freezer. For best results, spread the mixture thinly and evenly. The chia rest step is crucial for proper batter consistency. While the oven method provides more flavorful and crispier crackers, an air fryer can be used for the second bake (3-4 minutes) for a crunchier, harder texture, but requires close monitoring to prevent burning. Cool crackers completely before storing to prevent softening.