Zesty Kale Crackers
2 bunches kale
1 cup carrots
1 cup almonds (ground to make flour)
¼ cup ground flax seeds
2 tbsp. onion (or 2 tsp. onion powder)
1 clove garlic (or 1 tsp. garlic powder)
2 tbsp. cold pressed olive oil
2 tbsp. apple cider vinegar
1 tsp. sea salt
In a food processor, pulse the carrots until finely minced. Transfer to a large bowl.
Place the roughly chopped kale, garlic and onion in the food processor, process until fine. (The kale will fill the food processor twice.) Combine the kale mixture with the carrots. Add the rest of the ingredients and mix well.
Divide in half, place on two dehydrator sheets. Press evenly, to approximately ¼”.
With a spatula cut into the size of cracker you prefer. You can also leave it whole and when fully dehydrated, break into pieces.
Set the dehydrator to 115 degrees. Dehydrate for 12-14 hours, depending on the thickness. Half way through turn the crackers over for even drying.
Once completely dehydrated, store crackers in a glass jar.