Directions

1. 1

   Preheat your oven to 450°F. If using raw quinoa, toast it in a dry skillet over medium heat, stirring frequently, until it becomes fragrant and lightly golden (approximately 5–7 minutes). Allow the toasted quinoa to cool completely, then measure out 1 cup and grind into flour using a high-powered blender or grain mill if needed. Let the flour cool for 5 minutes.

2. 2

   Place the cooled quinoa flour, sorghum flour, nutritional yeast, and salt into a food processor. Pulse until the ingredients are evenly combined and the mixture resembles coarse meal. Add the finely chopped kale and pulse again until the kale is evenly distributed throughout the dry mixture.

3. 3

   With the food processor running, slowly drizzle in the olive oil followed by the cold water. Process until the mixture comes together into a cohesive ball of dough, approximately 30 seconds. Stop processing once the dough is fully formed and pulls away from the sides of the processor bowl.

4. 4

   Transfer the dough ball from the food processor to a clean work surface and let it rest, uncovered, for 2–3 minutes.

5. 5

   Divide the dough into four equal pieces. Working with one piece at a time, gently knead it with your hands for a few seconds to warm and relax it slightly. Place the piece on a sheet of parchment paper and use a rolling pin to roll it as thin as possible, ideally until you can almost see through it. Dust lightly with additional quinoa or sorghum flour as needed to prevent sticking. Repeat with the remaining three pieces. Transfer each parchment sheet with its rolled dough to a baking sheet.

6. 6

   Bake at 450°F for 5–6 minutes until the crackers begin to turn golden and crisp at the edges. Carefully flip each cracker over (they will be delicate) and bake for another 5–6 minutes on the second side, watching closely to prevent burning. Once both sides are light golden and crisp, turn off the oven and leave the crackers inside in the warm oven for 1–2 hours, propping the oven door slightly ajar. This final step allows them to dry out completely and become extra crispy throughout.

7. 7

   Remove the crackers from the oven and let them cool to room temperature on the baking sheets. Once completely cooled and hardened, break them into irregular bite-sized pieces with your hands. Arrange in a serving bowl and enjoy with your favorite dips, spreads, or hummus.