The Ketogenic Kitchen (Kale Crackers)
Calories 90kcal
Ingredients
- 135 grams curly kale (4.8 oz)
- 135 grams brazil nuts (4.8 oz)
- 135 grams sunflower seeds (4.8 oz)
- 2 large eggs
- 1/2 yellow onion (4.8 oz)
- 2 tablespoons virgin coconut oil (4.8 oz)
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons salt (4.8 oz)
Instructions
- Preheat the oven to 150 °C/ 300 °F.
- Line a baking tray with nonstick baking paper.
- I used strong baking paper lined with aluminium foil on one side that won't stick or tear.
- Put the kale leaves into a food processor and process until finely chopped.
- Add the remaining ingredients ...
- ...
- and process again to a smooth paste.
- Using a spatula, spread the paste onto the lined tray as thinly as possible.
- Bake for 5570 minutes, depending on how crunchy you like the crackers.
- Allow to cool down, then break them into pieces by hand or using a pizza cutter.
- I wanted to make the crackers extra thin and used 1 1/2 baking sheets and made 28 crackers (instead of 20 crackers).
- Serve with healthy keto dips (see suggestions above).
- Giveaway! You can win a copy of The Ketogenic Kitchen.
- Just follow the instructions below and wait for the one lucky winner to be picked in a few days! 🙂 Why do you follow the ketogenic diet? (e.g.
- weight loss, health reasons) Blog Recipes Sides Book Review: The Ketogenic Kitchen (Kale Crackers) Blog Recipes Snacks Book Review: The Ketogenic Kitchen (Kale Crackers) Blog Recipes Vegetarian Book Review: The Ketogenic Kitchen (Kale Crackers) Blog Products & restaurants Book Review: The Ketogenic Kitchen (Kale Crackers) Blog Recipes Book Review: The Ketogenic Kitchen (Kale Crackers)
Originally posted 2019-02-20 17:30:25.
