Gluten-Free Kale Crackers Recipe

Introduction

These Gluten-Free Kale Crackers are a crispy, savory snack perfect for anyone looking to enjoy a healthy bite without gluten. Made with fresh kale and a gluten-free flour blend, they’re easy to prepare and delightful to munch on any time of day.

Ingredients

• 1 packed cup chopped kale leaves (any kind)
• 1 1/2 cups all-purpose gluten-free flour blend or regular all-purpose flour
• 1/4 teaspoon coarse salt
• 2 tablespoons room temperature coconut oil or butter
• 1/2 teaspoon honey
• 3 to 5 tablespoons cold water

Instructions

1. Step 1: Preheat your oven to 375 degrees F.
2. Step 2: Add the chopped kale to a food processor and pulse until it is very finely chopped.
3. Step 3: Add the flour and salt to the food processor and pulse a few times to combine. Then add the coconut oil or butter and honey, and pulse until the mixture looks crumbly.
4. Step 4: Continue pulsing while gradually adding cold water, one tablespoon at a time, until a dough forms. Test the dough by squeezing it between your fingers; if it’s too crumbly, add more water. If it gets too sticky, add a bit more flour.
5. Step 5: Transfer the dough onto a sheet of parchment paper and press it into a small rectangle. Place another sheet of parchment on top, then use a rolling pin to roll the dough out to about 1/8-inch thickness. Remove the top parchment, sprinkle a little extra salt over the dough, and gently roll it in.
6. Step 6: Using a pizza cutter or knife, cut the dough into a grid of squares. Trim any thin edges to avoid burning. Transfer the parchment with the cut dough onto a baking sheet.
7. Step 7: Bake in the preheated oven for 12 to 15 minutes, until the edges are golden brown and the crackers are crisp. Keep a close eye to prevent burning.

Tips & Variations

• Try substituting kale with spinach or Swiss chard for a different leafy green flavor.
• Add dried herbs like rosemary or thyme to the dough for extra aroma and taste.
• For a nutty crunch, sprinkle sesame seeds or flaxseeds on top before baking.
• Use olive oil instead of coconut oil or butter for a different richness.

Storage

Store the cooled crackers in an airtight container at room temperature for up to one week. To refresh their crispness, briefly warm them in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can use regular all-purpose flour if gluten is not a concern. The texture and taste will remain similar, but the crackers won’t be gluten-free.

What if my dough is too sticky or too dry?

If your dough feels too sticky, gradually add a bit more flour until it’s workable. If it’s too dry and crumbly, add cold water a tablespoon at a time until it holds together well.

Gluten-Free Kale Crackers Recipe

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★★★★★

4.8 from 85 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: Approximately 30 crackers 1x
• Diet: Gluten Free

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Description

These Gluten-Free Kale Crackers are a wholesome and crunchy snack, combining nutrient-rich kale with a crispy, golden gluten-free flour base. Perfectly seasoned and easy to make, these crackers offer a delicious way to enjoy a healthy treat that pairs well with dips or cheese.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose gluten-free flour blend or regular all-purpose flour
• 1/4 teaspoon coarse salt

Fresh Ingredients

• 1 packed cup chopped kale leaves (any kind)

Wet Ingredients

• 2 tablespoons room temperature coconut oil or butter
• 1/2 teaspoon honey
• 3 to 5 tablespoons cold water

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the crackers.
2. Process Kale: Place the chopped kale into a food processor and pulse until it is very finely chopped, almost to a paste consistency.
3. Combine Dry Ingredients: Add the gluten-free flour blend and coarse salt to the food processor with kale and pulse a few times to combine the ingredients evenly.
4. Add Oil and Honey: Add the room temperature coconut oil or butter and honey to the mixture in the processor. Pulse until the mixture turns crumbly in texture.
5. Form Dough: Gradually add cold water, one tablespoon at a time, pulsing continuously until a dough forms. Test by squeezing the dough between your fingers; if crumbly, add more water, if too sticky, add more flour.
6. Roll Out Dough: Transfer the dough onto a parchment paper-lined surface and press it into a small rectangle. Place another sheet of parchment on top and roll the dough out to about 1/8-inch thickness. Remove the top parchment layer.
7. Season and Cut: Sprinkle a little extra salt over the dough’s surface and gently roll it in to incorporate. Using a pizza cutter or knife, cut the dough into a grid of squares. Trim thin edges to avoid burning.
8. Bake: Transfer the parchment with the cut dough onto a baking sheet. Bake in the preheated oven for 12 to 15 minutes, watching closely to ensure crackers become golden brown and crunchy without burning.
9. Cool and Store: Remove from oven and allow crackers to cool completely. Store in an airtight container at room temperature for up to one week.

Notes

• Use either gluten-free or regular flour based on dietary needs.
• Adjust water quantity carefully to get a non-sticky but cohesive dough.
• Keep an eye on baking time to avoid over-browning or burning.
• Crackers can be customized with additional seasonings like garlic powder or herbs if desired.
• Best enjoyed within a week for optimal freshness and crunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: gluten-free kale crackers, healthy snack, gluten-free baking, kale recipe, crunchy crackers