In a food processor add the following:
- 1 bag of kale with large stem pieces removed
- 1/2 cup sesame seeds
- 1/4 cup plus 2 tablespoons nutritional yeast
- 1 tablespoon tamari (or soy sauce of you're not gluten-intolerant or Worcestershire sauce if you are soy free)
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 1 teaspoon salt
Pulse in the food processor, stopping to scrape down the sides, until well combined.
Spread out on two Paraflex sheets in a thin layer. Score into cracker-sized squares and sprinkle with sea or Himalayan salt and/or pepper, if desired.
Dehydrate for 16-24 hours at 114 degrees. You may need to flip the crackers over about half-way through the dehydration process to get them completely crispy. Store in air-tight containers when finished.