I don’t ever need an excuse to eat my greens, but my kids need a little convincing! This kale popcorn recipe is a fun way to get those veggie servings in for the day. It is also extremely easy to make with just a few ingredients. The green flecks on this popcorn are so subtle that no one will believe they are eating four cups of kale.
If you love kale chips, then you will love this recipe. You essentially make a batch, crush them up, and sprinkle the crumbs over freshly buttered popcorn. The simplest foods are always the most delicious!
I used an air fryer to make my chips, but you could also bake them in the first step. Instead of making your popcorn from scratch, you could also take some help from the store and buy a pre-popped bag. As I was creating this recipe, I was excited to realize that the season blend can be used as a template for tons of future kale popcorn recipes. Mix and match flavors to snack it up any way your taste buds crave—ranch, BBQ, smoky chipotle? Yum—the possibilities are endless! I chose to combine Penzey’s Spices Sandwich Sprinkle with nutritional yeast for a salty cheese flavor that hits my snack spot.
Kermit the Frog says it isn’t easy being green, but this kale popcorn couldn’t be simpler! Serve it as a superfoods enriched afternoon snack for the kids, or as a new munchie to smuggle in to the movie theater during your next matinee.
- 4 cups of lacinato kale, stems removed and torn into bite size pieces
- 2 tablespoons olive oil
- 6 tablespoons nutritional yeast
- 2 teaspoons seasoned salt (I used Penzey’s Spices Sandwich Sprinkle)
- 4 cups of popcorn (see recipe below)
- 3 tablespoons dairy-free butter (such as Earth Balance)
- 1 tablespoon olive oil
- ¼ cup popcorn kernels
- Toss kale with the olive oil, seasoned salt and nutritional yeast.
- Place the kale in the basket of an air fryer at 370 degrees for 5 minutes. Do not overcook or the kale will become bitter. Crumble the kale into a bowl.
- To make the popcorn using a microwave popcorn popper, pour the oil and kernels in the popper. Cover and pop for 4 minutes. If using a pot, follow the same method, but place the pot over medium heat and cover. Cook for about 5-8 minutes, monitoring the pot closely. When the popping noise of the kernels slows, remove from the heat.
- Place the popcorn in a bowl. Melt the Earth Balance butter and pour over the popcorn. Immediately sprinkle the kale dust on top, and mix thoroughly and vigorously. You want the kale to stick to the popcorn.
- Serve in bowls and sprinkle any remaining kale crumbs on top.
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