vegan cheesy kale crackers

Vegan Cheesy Kale Crackers

Cheesy Kale Crackers

These tasty little cheesy kale crackers work really well with nut cheese and are extremely healthy for you thus make a perfect snack!

This recipe makes about 30 crackers (2 inch square)


  • 1 and 1/4 cups of ground flaxseeds
  • 6 cups of raw curly kale, stems removed
  • 1 cup nutritional yeast
  • 2 teaspoons of salt (I use Himalayan salt)
  • 1 teaspoons of garlic powder
  • 1 teaspoon cumin
  • 1 cup of filtered water


  1. Place all your ingredients except the water into a blender (I use a Vitamix)
  2. Blend on medium speed slowly adding the water through the top.
  3. Continue to blend until the mixture liquefies
  4. For maximum nutrition, I recommend you ‘unbake’ these raw
    1. Spread the mixture thinly and evenly on a Teflex sheet on a dehydrator tray (I use a piece of baking paper and a rolling pin to get this thin and even)
    2. Score your crackers to the size you wish
    3. Place the sheet in the dehydrator and dehydrate for 12 hours on the raw setting.  After 6 hours turn the crackers over and dehydrate for a further 6 hours (if you don’t wish to wait this long, you can use the high setting of your dehydrator for 1 hour then turn and dehydrate on the other side for a further hour).
  5. If you don’t have a dehydrator, place your crackers on non stick paper on a oven baking tray, score to size and bake in the oven on a low heat (50°) for about 10 minutes until crisp.
  6. Once cooled, you can separate your crackers and store in an airtight container at room temperature until you are ready to use.  They should store nicely for up to 2 weeks.


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