Pulp from 1 bunch of juiced kale leaves and stems and 1 bunch of parsley, or your favorite blend of green vegetables (you will need about 1 1/2 cups of pulp total)
1/4 cup ground flax seeds
1/4 cup chia seeds
1/4 cup coconut aminos
1/4 cup nutritional yeast
1–2 tablespoons of water, if needed
Combine the juice pulp, ground flax seeds, chia seeds, coconut aminos, and nutritional yeast in a food processor and pulse on high until combined, about 45 seconds. The texture of the dough should be fairly soft, but not too wet. If you need more moisture in your dough, add 1-2 tablespoons of water.
Transfer the mixture onto a dehydrator sheet or baking sheet and flatten as much as possible using a spatula. The thickness of the crackers should be only about 1/4-inch of less. Then, use a knife to score the dough into crackers.
Dehydrate on 120 degrees for 12 hours and then carefully flip over the crackers. Dehydrate for another 12 hours (24 hours total) or until the crackers are completely dry and crispy.
If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they don’t burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.
Store the crackers in an air-tight bag at room temperature for up to 5 days.
Keywords: how to make crackers from the pulp of green juice, green juice pulp crackers, vegetable juice pulp crackers