Here’s a little secret…we are trying to eat healthier.
There.
I said it.
It was also a mutual agreement.
Now, does that mean that I am not going to still live it up with butter and sugar? Absolutely not! We are just trying to live a more balanced life.
I have seen this first recipe around for a while now so I thought I would give it a try. I am so glad that I did! WOW! Even though it’s not the most appetizing picture it is SUPER delish. No kidding! You are going to fall in love with these. Super easy and super nutritious! If spinach is considered the king of greens then kale is definitely the queen. Enough with the words already! I will let the recipe prove itself true!
Kale Chips
Printable Version
1-2 servings
1 bunch fresh Kale
1-2 TBSP olive oil
kosher salt
Preheat oven to 375°. Remove the tough stem from each leaf. Wash and dry completely. Tear into fairly large pieces. Place on a cookie sheet and toss with olive oil. Start with 1 tablespoon and then if needed add a little more. Lightly sprinkle with kosher salt. Bake for about 15 minutes, turning and tossing every 5 minutes to prevent burning. You want all of the leaves to be crunchy and every so slightly golden brown. Try one and if it’s still a little chewy, bake them for a few more minutes. Cool for 5 minutes and serve. They have the same crunch as a Lays or Pringle potato chip!
And if you are feeling healthy enough with those Kale Chips then indulge in my favorite popcorn of all time! I have also been seeing this recipe around the block a few times, but I have to say…I’ve had mine for about 9 years now and it’s never failed me! I got it from the ever-so-famous Meyers family who we dearly love! I amped mine with some extra chocolate! You know how this recipe is my #1 asked for recipe? Well, this next recipe is my #2 most asked for recipe. I don’t know why I haven’t shared it with you before!
Chocolate Chocolate Popcorn
2 bags microwave buttered popcorn, popped
1 12 oz premium white chocolate chips
1 1/2 cups chocolate chips (milk or semi-sweet)
Place popcorn in a large bowl. {TIP} place popcorn from one bag into a medium bowl. Give it a good couple of shakes so the kernels fall to the bottom of the bowl. Then with your hands, scoop the popped corn into the large bowl. This will help keep most of the kernels out of your treat. Repeat with the remaining bag. In a microwave proof bowl, melt white chocolate for 20-30 seconds. Stir after each 10 seconds. Pour over popcorn and toss to coat. I use two large spoons to help me toss it all together. Place the bowl and spoons into the fridge an set your timer for 10 minutes. Once the time has passed, pull out your bowl and toss again. This will help the white chocolate dry more evenly and not make your popcorn one solid mass. Chill for another 10 minutes. Pour popcorn onto a baking sheet. In another microwave proof bowl, melt your chocolate chips for 30-40 seconds, stirring after each 10 seconds. Drizzle chocolate over your popcorn. Chill whole baking sheet for 20 minutes or until your chocolate is no longer glossy and wet. Serve.
*Warning* This is HIGHLY addictive!
