Seed and Kale Crackers

Enjoy a delicious homemade snack with this vegan kale crackers recipe!

Course Snack

Cuisine American

Prep Time 5

Cook Time 35

Resting Time 15

Total Time 55

Servings crackers

Calories 44kcal

Preheat the oven to 350 degrees F. Line a 14x17" baking sheet with parchment paper and set aside.
In a large bowl, mix together the kale, pumpkin, sunflower, sesame, chia, ground flaxseed, water, sea salt, rosemary, and garlic powder. Stir well, and let the mixture sit for 15 minutes so that the chia seeds can gel and help everything stick together.
After 15 minutes, transfer the mixture to the lined baking sheet and put another sheet of parchment paper on top. Use a rolling pin to roll the seed mixture until it's ~1/16" thick. Remove the top sheet of parchment paper and transfer the baking sheet to the middle rack of the oven. Cook for ~25 minutes, until the crackers get slightly brown around the edges.
Remove the baking sheet from the oven and use a pizza slicer to cut into 25 crackers. Then carefully use your fingers or a fork to turn over the crackers. Put them back in the oven for another 5-10 minutes so that they firm up a bit more. Keep a close watch on them so that they don't burn.
Let the crackers cool completely before eating. Serve with cream cheese, regular cheese, nut butter, or hummus. Store in an airtight container in a cool, dry place for up to a week.

I recommend using curly kale, not lacinato (dinosaur) kale.
Do not skip the step of letting the seed mixture sit for 15 minutes. It's very important to let the chia and flax absorb the liquid and help the mixture stick together.
Feel free to mix up the seasonings and sub in dried thyme or chives, onion powder, or your other favorites.