Popcorn & Kale Chips


One of the hardest things about eating healthy (whether you’re vegan/vegetarian or not) is not consuming empty calories with junk-food.  There are lots of sugary snacks camping out in the kitchen at work and it’s hard to resist when I see everyone else gorging on candy, cookies and chips in between meals.  A healthy snack I always like to have hidden in my desk is good, old-fashioned popcorn.  NOT the microwaveable kind smothered in salt and butter, brewing in a chemical-ridden wrapper.  The fresh stove popped type is better-tasting, more cost effective and actually fun to make!  Mix things up by adding oven-roasted kale chips to the popcorn and you’ve got yourself the perfect munchies.


½ cup organic, GMO-free popcorn kernels (we use Arrowhead brand)

3 tbsp extra virgin olive oil

1 tbsp sea salt

  • On medium-high heat, add oil to a large saucepan and place 2 or 3 kernels in the oil
  • Wait a few minutes, and when the kernels pop then add the ½ cup of kernels to the pan
  • Cover, and continuously move and shake the pan around on the burner until the kernels cease popping
  • Remove from heat, pour into another bowl and season with sea salt

Kale Chips

1 bunch kale, washed and torn into pieces (don’t use the stems!)

2 tbsp extra virgin olive oil

2 tsp sea salt

  • Preheat oven to 300 degrees
  • In a bowl, toss kale, oil and salt
  • Arrange kale pieces onto baking sheet (it’s ok if there’s a big pile-they wilt and separate quickly)
  • Bake for 30-40 minutes until chips are completely crispy, turning them once halfway through

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