Ingredients
3 cups chopped Tuscan kale
grated zest of 1 lemon
8 cups fresh popped popcorn
Method
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Preheat oven to 160C (140C fan forced). Line a baking tray with baking paper. Place kale into a bowl with 2 teaspoons rice bran oil, 1/4 teaspoon black pepper and a pinch of sea salt. Toss to coat.
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Transfer to baking tray and bake for 12 min, turning half way through or until kale is mostly crispy. Remove and let cool.
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Place kale and lemon zest into a food processor and pulse until finely chopped. Place popcorn into a large bowl, add kale mixture and toss to combine. Divide into portions into zip-lock bags.