Maple Cinnamon Kale Crisps
Prep time
Cook time
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More cracker than kale-chip, these easy home-made snacks are both sweet and savoury with a hint of spice. These are best made in small batches as long-term storage can make them less crispy.
Recipe type: Snack
Cuisine: vegan, whole-food snack
Serves: 36 small crackers
  • 1.5 cups kale, packed, stems removed
  • ¾ cup almonds, ground
  • ¼ cup hemp hearts
  • 2 Tbsp ground flax seeds
  • ¼ tsp salt
  • ¼ tsp cayenne *optional
  • 1 Tbsp maple syrup
  • 1 tsp ground cinnamon
  1. Preheat oven to 250 F and line a baking sheet with parchment paper.
  2. In a food processor, combine all ingredients until the texture resembles coarse pesto. If using a blender, begin by pureeing the kale with 1 Tbsp of water, then add the remaining ingredients and blend well.
  3. Spread the mixture onto the lined baking sheet. Using slightly damp hands or a rolling pin, press the mixture evenly into an ~ 8 x 8 square.
Nutrition Information
Serving size: 4 crackers Calories: 120 Fat: 8 g Carbohydrates: 12 g Sodium: 108 mg Fiber: 4 g Protein: 5 g
Recipe by Crystal Higgins at