High-Protein Red Lentil Sweet Potato Crackers

Name: High-Protein Red Lentil Sweet Potato Crackers
Prep time: 45 min
Cook time: 30 min
Yield: 12
Cuisine: Indian
Ingredients: 400g Sweet potato; 1 cup Red lentils; 4 tbsp Mixed sesame seeds; 4 tbsp Pumpkin seeds; 1/2 cup Cheese; 3 tbsp Olive oil; 1/2 tsp Onion powder; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1 tsp Dried oregano

⏱️ Prep: 45m

🔥 Cook: 30m

👥 Servings: 12

These Crunchy Crackers are made with soaked red lentils, steamed sweet potato, sesame and pumpkin seeds, cheese (skip or add vegan cheese to make it plant-based), and simple seasonings. 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 the thin rolling, flipping, and final broiling create that irresistible golden crunch. They’re perfect for snacking, meal prep, lunch boxes, or serving with your favorite dip. This recipe is a family favorite, proving that you don’t need flour or eggs to achieve a satisfying, professional-grade crunch. Whether you’re meal-prepping for the week or looking for a fiber-rich snack the kids will actually enjoy, these golden, sesame-crusted crackers are a functional, flavorful upgrade to anything you’ll find in a store.

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 dry 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 in a blender or food processor into a coarse powder.
In a large bowl, combine the mashed sweet potato, ground lentils, 4 tbsp mixed sesame seeds, 4 tbsp pumpkin seeds, onion powder, garlic powder, salt, oregano, shredded cheese, and 2 tbsp olive oil. Mix all ingredients into a soft dough. Do not add water, eggs, or milk; the sweet potato provides all the necessary moisture.
Place the dough on a sheet of parchment paper. Brush with the remaining 1 tbsp of olive oil. Place another sheet of parchment on top and roll the dough out very thin to ensure a good crunch. Cut into 60-70 small cracker shapes.
For oven baking: Bake in a preheated oven at 350°F (180°C) for 25–30 minutes. Finish with 2-3 minutes on Broil to achieve a toasty, golden finish, watching closely to prevent burning.
For air fryer baking (alternative): If using an air fryer, start at 325°F (165°C) for about 10–15 minutes, checking early as crackers are thin and air fryers vary. Flip halfway and cook until dry and crisp.
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. If you prefer not to broil, let the crackers cool completely, then pop them into the air fryer for 2–3 minutes to bring back that extra crunch. 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.