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).

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