Packed with fats and fibre, these crackers are the perfect, crunchy vehicle for cheese, pate and dips like babaganoush. They’re just as tasty solo, too. Munch, bunch, crunch.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 150ºC (300°F).
Blitz the kale in a food processor until finely chopped. Then add the rest of the ingredients until the mixture comes together. You should be able to make it into a ball, without it sticking to your hands too much.
Divide the mixture in two or three balls. Roll out each ball between two pieces of parchment paper to about half a centimetre thickness. Place on a flat baking tray, remove the top parchment paper and using a knife, score the crackers so they will easily break once cooked.
Bake in the oven for 25–30 minutes, until lightly golden, and sound hollow when tapped.
Once cooled, snap into pieces and store in an airtight container for up to a week.
And most importantly, waste-not, want-not… use the crumbs of broken crackers to finish off a nice salad!
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