Kale Crackers with Rice Flour
A healthy alternative to potato chips, these crackers are crunchy and packed with vitamins. Kale can be substituted with other superfoods, including spinach, Swiss chard, pesto, or even cabbage. They can be stored in freezer, and thawed at room temperature in just one minute!
Adding dark leafy vegetables to rice flour prevents the crackers from being too crunchy. Relish this health food and enjoy its texture!
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
|1 bunch (130g)||kale or other leafy green vegetables (about 2 cups)|
|¼ cup (48ml)||canola oil|
|¾ cup (120g)||rice flour|
|⅓ cup (80g)||potato starch|
|1-2 tablespoons (15-30ml)||water|
|¾ teaspoon (4.5g)||sea salt|
Preheat the oven to 320°F (160°C).
Discard the hard stems from kale and finely chop the leaves.
Put the kale into a food processor and drizzle with oil. Process until creamy.
Add rice flour and potato starch into the food processor. Adjust the amount of water and oil so that the dough achieves the firmness of an earlobe.
Roll out the dough thinly over a silicon sheet or parchment paper. Sprinkle with salt. Cut into rectangular pieces, leaving space in between them.
Bake for 30 minutes. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.