Updated: Mar 4, 2019
2 bunches lacinato kale (shredded in food processor)
1 small onion (shredded in food processor)
1 cup ground flax seeds
1 cup almond meal
1⁄4 cup tamari
1 teaspoon herbs or spices of choice
1 dash hot pepper powder (optional)
1 cup olive oil
Place the shredded kale and onion in a large bowl and mix in the flax meal and almond meal. Massage in the tamari, herbs/spices and oil, adding more oil if necessary to make the mixture paste-like.
Spread out the mixture on the dehydrator teflex sheet. It will make 1-2 trays. Roll out the mixture until it is thin but without holes. Take a sharp knife and score it into the size crackers you want.
Dehydrate at about 115 degrees overnight. Use an extra mesh sheet to flip and dehydrate another few hours to finish.
If using an oven, you can cook these at a slightly higher temperature (up to 200) to make the crackers crispy.