Preheat oven to 400 degrees F. Place parchment paper or silicone baking mat on baking sheet.
Remove kale from stem and rip up into small pieces. Place kale into food processor and drizzle with olive oil (helps the blades move). Pulse for about 15 seconds or until puréed.
Add flour, flax seeds, salt, sugar, egg and water to food processor. Pulse for 15 seconds, or until all the ingredients combine to form a dough ball.
Sprinkle a little bit of flour on top of parchment lined baking sheet. Place kale dough onto parchment paper. Sprinkle a little bit more flour on top of the dough.
Take another piece of parchment paper and place on top of the kale dough, so the dough is sandwiched between the 2 pieces of paper. Now with a rolling pin, roll the dough out to about 1/4 inch thick. Remove the top layer of parchment paper once rolled out.
With a knife, gently cut lines (not cutting all the way through) horizontally and vertically, making square cracker shapes. This will help you break them into crackers easily once baked. Sprinkle salt to flavor on top of the dough.
Bake for 25-30 minutes. Depending on how thin or thick your dough is, watch so they don't burn. You want the color to start to turn a dark/brownish green. I will check the crackers at 15 minutes and every 5 minutes after that.
Remove from oven and allow to cool for 15 minutes before breaking into crackers (using your knife lines). Serve and enjoy! Any leftovers can be stored in airtight containers.