"Cheesy" Kale Chip Popcorn (Gluten Free & Vegan)

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  1. Heat the oil and popcorn in a large, deep metal pot over high heat. Have the pot lid ready!! When the first kernels of popcorn begin to pop cover with the lid and slide the pan around vigorously over the heat to move the kernels in the pan. If the pan fills up before the kernels are finished popping simply transfer some of the popped corn to a large bowl, replace the lid and move the pan back over the heat until all of the popcorn is popped. Set aside.
  2. In the bowl of a food processor fitted with the "S" blade grind half of the prepared kale chips into flakes. Measure to see if you have 1/4 cup of the flakes, if not process more until you have a level 1/4 cup full of flakes. * I had 4 kale chips left from 1 batch of crispy kale chips.
  3. In a large plastic bag combine the kale chip flakes, nutritional yeast, sea salt, and garlic powder. Seal the bag and shake to combine. Add the popcorn to the bag and shake vigorously until all of the popcorn is coated.


Prep time does not include baking the kale chips. I usually make big batches of kale chips once a week and use some of them for this popcorn.

Once all of the popcorn from this batch is coated, remove it from the bag and save the excess kale chip mixture for a few more batches of popcorn. It should stay fresh for a few days if sealed tight and stored in a cool place.

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