Trying to eat healthier and this is a new crisp-type cracker which maintains high nutritional values. It combines natural proteins fruits and vegetables. Kids won't notice the kale.


Recipe Summary

16 hrs 30 mins
17 hrs
30 mins
70 crisps


Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.

  • Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.

  • Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.

  • Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.

  • Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

Cook's Notes:

If you keep your hydrator around 118 degrees F (48 degrees C) your crisps with maintain all raw food values.

I soak my raw almonds overnight in 1 1/2 cups of water and I keep any leftover water in with the almonds when I mince them.

Nutrition Facts

85 calories; protein 3g; carbohydrates 8.2g; fat 5.2g; sodium 23.2mg. Full Nutrition