Sweet Potato Red Lentil Crackers

Name: Sweet Potato Red Lentil Crackers
Prep time: 45 min
Cook time: 33 min
Yield: 12
Cuisine: Indian
Ingredients: 400g Sweet potato; 1 cup Red lentils; 4 tbsp Mixed sesame seeds; 4 tbsp Sunflower 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

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⏱️ Prep: 45m

🔥 Cook: 33m

🎬 Video: 22s

👥 Servings: 12

This cracker recipe is the ultimate “Family Favorite” in my High Protein Cracker Series, proving that you don’t need flour or eggs to achieve a satisfying, professional-grade crunch. By combining 400 grams of nutrient-dense steamed sweet potato with a full cup of protein-packed red lentils, we create a vibrant, whole-food dough that delivers an incredible 65 grams of protein per batch. The secret to the addictive texture lies in dry-roasting the lentils for a nutty depth and finishing the bake with a quick 3-minute broil to lock in that signature snap. 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

Steam the sweet potato until fork-tender. Mash thoroughly in a large bowl and set aside to cool slightly.
In a dry pan, roast the soaked and rinsed red lentils over medium heat until they are dry, fragrant, and slightly golden.
Once the lentils have cooled, grind them in a blender or food processor until they reach a coarse, flour-like consistency.
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.
Combine all ingredients into a soft dough. Do not add water, eggs, or milk. The moisture from the sweet potato is enough.
Use oiled parchment or brush the parchment with remaining 1 tbsp of olive oil. Place half the dough on parchment paper. Roll the dough out very thin to ensure a good crunch. Cut into 60-70 small crackers.
Bake at 350°F for 25–30 minutes. Finish with 2-3 minutes on Broil to achieve that signature toasty, golden finish.
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. Do not add water or eggs; the sweet potato provides all the necessary moisture. Storage: Over the counter 5-7 days in an airtight container. Fridge: Up to 2 weeks fresh and crunchy. Frozen: Up to 3 months.