The Ketogenic Kitchen (Kale Crackers)

The Ketogenic Kitchen (Kale Crackers)

Ingredients

• 135 g curly kale ((4.8 oz))
• 135 g brazil nuts ((4.8 oz))
• 135 g sunflower seeds ((4.8 oz))
• 2 large eggs
• 1/2 yellow onion ((4.8 oz))
• 2 tbsp virgin coconut oil ((4.8 oz))
• 2 tsp Chinese five-spice powder
• 2 tsp salt ((4.8 oz))

Instructions

1. Preheat the oven to 150 °C/ 300 °F.
2. Line a baking tray with nonstick baking paper.
3. I used strong baking paper lined with aluminium foil on one side that won't stick or tear.
4. Put the kale leaves into a food processor and process until finely chopped.
5. Add the remaining ingredients ...
6. and process again to a smooth paste.
7. Using a spatula, spread the paste onto the lined tray as thinly as possible.
8. Bake for 5570 minutes, depending on how crunchy you like the crackers.
9. Allow to cool down, then break them into pieces by hand or using a pizza cutter.
10. I wanted to make the crackers extra thin and used 1 1/2 baking sheets and made 28 crackers (instead of 20 crackers).
11. Serve with healthy keto dips (see suggestions above).
12. Giveaway! You can win a copy of The Ketogenic Kitchen.
13. 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.
14. 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)