Oregano Dill Kale Crackers

Oregano Dill Kale Crackers

Cheese and crackers are a party snack favourite for many people. However, store bought crackers are often loaded with hydrogenated oil and preservatives and dairy…well, I tell you all about that in my blog. Let’s just say you’re better off without it. 

These crackers are delicious and good for you! 

Course Snack
Cuisine American
Keyword gluten-free, kale crackers, living meatless, plant-based, recipe, snack
Prep Time 20 minutes
Servings 20
Author Rachel Joy Olsen


  • cup ground flaxseed
  • cups filtered water
  • 2 cups raw almonds, soaked overnight, then drained and rinced.
  • 1 bunch kale, finely chopped
  • 1 cup coconut flour
  • ¾ cup nutritional yeast
  • 2 tsp oregano
  • 2 tsp dill
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper


  1. Mix the water and ground flaxseed in a bowl. Set aside
  2. Process soaked buckwheat in food processor until they are a fine meal. Remove and place in a large bowl.
  3. Add nutritional yeast, coconut flour, oregano, and dill to almond meal.
  4. Mix in kale.
  5. Add flax and water mixture. Mix well by hand.
  6. Spread ¼ inch think on dehydrator sheet.
  7. Use a pizza cutter to cut lines in the dough in nite size pieces.
  8. Set to 115 F and dehydrate for about 8 hours.
  9. Flip after 4 hours.
  10. Break off bite size pieces and serve.

Recipe Notes

Store in a large container or ziplock bag.

If you have a nut allergy, replace the almonds with buckwheat.