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Raw Kale Chips and Onion Crackers

Hey everyone!


How are you doing, I wonder? I hope well. This is such a strange time, different for everyone, I think. I'd love to know how it is for you.


I have another recipe video to share. These recipes are essentially two different versions of the same basic recipe. Both are very oniony, so timely because of their healthy dose of quercetin AND because social/physical distancing keeps everyone just far enough away so that stinky breath isn't an issue:)


Kale Chips


  • 1-2 large bunches of lacinato, red, curly, or other large-leaf kale

  • 1 cup sprouted and dehydrated pumpkin seeds

  • 1 medium yellow onion, sliced or shredded

  • 1 cup shredded carrots

  • 1/4 cup chia seeds

  • 1 teaspoon salt


  1. De-stem the kale; put the leaves in a large bowl of water and then transfer to a strainer to dry while you are making the batter. (Set the stems aside, either to blend into the batter or for another recipe.)

  2. Process the pumpkin seeds to a fine meal in a food processor (or blender)

  3. Add the remaining ingredients and process to a uniform consistency, adding bits of water as needed to process.

  4. Transfer the batter into a large bowl.

  5. Batter a few leaves at a time, either by stirring and smushing the batter onto them with a rubber spatula, or using your hands.

  6. Transfer the battered kale to a lined dehydrator sheet in a tight layer. Repeat until all of the batter is used.

  7. Dehydrate for 10-12 hours, or until completely dry and crispy.

  8. Store in an airtight container at room temperature, preferably in the refrigerator or freezer to maintain crisp texture and fresh flavor.


Raw Onion Crackers


  • 1 cup sprouted and dehydrated buckwheat

  • 1+1/2 cup sliced yellow onions

  • 1 cup shredded carrots

  • 1/4 cup chia seeds

  • 1/2 teaspoon salt, plus more for sprinkling on top if you wish

  • 1/2 - 3/4 cup water


  1. Process the buckwheat to a fine meal in a food processor (or blender).

  2. Add remaining ingredients and process to a uniform consistency.

  3. Spread 2 cups of batter evenly onto a lined dehydrator sheet; repeat until batter is gone.

  4. Gently cut the crackers all the way through to form triangles, squares, or whatever shape you like.

  5. Dehydrate for 10-12 hours, or until dry and crispy throughout. If possible, flip the crackers off of the liner directly onto the mesh tray about halfway through.

  6. Store in an airtight container.


Check out the video for demos and details!





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