Get ready to revolutionize your snack game with a mouthwatering combination that'll make your taste buds dance and your body thank you! Our Seasoned Kale Chips and Popcorn recipe is not just another boring health food – it's a crispy, savory explosion that proves healthy eating can be absolutely delicious. Imagine the perfect balance of nutrient-packed kale transformed into irresistible chips, paired with perfectly seasoned popcorn that'll have you ditching those store-bought alternatives forever. Whether you're looking for a guilt-free movie night treat or a show-stopping appetizer, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 cup popcorn kernels
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for making crispy kale chips.
- Wash the kale thoroughly under cold water to remove any dirt or grit. After washing, dry the kale using a salad spinner or by patting it down with a clean kitchen towel.
- Remove the stems from the kale leaves by holding the stem in one hand and sliding your fingers down the leaf to separate it. Tear the leaves into bite-sized pieces and place them in a large mixing bowl.
- Drizzle 1 tablespoon of olive oil over the kale pieces. Use your hands to massage the oil into the leaves, ensuring they are evenly coated.
- Add 1 teaspoon of sea salt to the kale and continue to massage the leaves to distribute the salt evenly. This will help enhance the flavor and aid in the crisping process.
- Spread the seasoned kale leaves in a single layer on a baking sheet lined with parchment paper. Make sure the leaves are not overcrowded to ensure they crisp up nicely.
- Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the kale is crispy and slightly browned. Check on them halfway through to prevent burning, and rotate the baking sheet if necessary.
- While the kale is baking, prepare the popcorn. In a large pot, heat a small amount of oil over medium heat. Add the popcorn kernels to the pot and cover it with a lid.
- Once the kernels start to pop, gently shake the pot occasionally to ensure even cooking. Continue cooking until the popping slows down to about 2-3 seconds between pops.
- Remove the pot from heat and let it sit for a minute to allow any remaining kernels to pop. Carefully remove the lid, as steam will escape.
- Transfer the popped popcorn to a large bowl. Drizzle the melted butter over the popcorn and sprinkle with 1 teaspoon of garlic powder and 1 teaspoon of paprika. Toss well to combine, ensuring the seasonings are evenly distributed.
- Once the kale chips are done baking, remove them from the oven and let them cool for a minute. They will continue to crisp up as they cool.
- Serve the seasoned kale chips alongside the popcorn for a delicious and healthy snack. Enjoy your homemade seasoned kale chips and popcorn!
Tips
- Moisture is the Enemy: Make sure your kale is COMPLETELY dry before adding oil. Any excess water will prevent the chips from getting crispy.
- Massage Matters: When coating kale with oil, really take the time to massage it thoroughly. This helps ensure even cooking and maximum flavor absorption.
- Don't Overcrowd: Spread kale leaves in a single layer on the baking sheet. Overcrowding will result in steamed, soggy leaves instead of crisp chips.
- Popcorn Perfection: Listen carefully while popping – when the time between pops slows to 2-3 seconds, that's your cue to remove from heat.
- Seasoning Hack: For extra flavor, try experimenting with different spice blends like nutritional yeast, chili powder, or even a dash of parmesan cheese.
- Storage Secret: Keep kale chips in an airtight container to maintain their crispness. They're best enjoyed the same day but can last 2-3 days if stored properly.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
