|Blend lentil sprouts gradually. Add chopped onions, ginger and kale in phases and blend.|
Try not to overblend so as to keep texture.
|Gradually blend in the lentil sprouts to not only stress the food processor but also to give the "dough" texture.|
|Spread out lentil "dough" on dehydrator sheets, at least 1/4" thick. I like a bit thicker when planning to take them traveling as they hold togther a lot better.|
|Make different shapes depending on your purpose.|
|Great texture. After "dough" has been spread, lightly sprinkle on sea salt and dehydrate.|
Dehydrate at 115F for 1 1/2 - 2 days, flipping crackers at least half-way through.
|Yummy! Thin, very tasty crackers!|