To make the kale chips: Preheat the oven to 350 degrees. Tear the kale into 2 to 3 inch pieces, and spread on a parchment lined baking sheet. Massage leaves with the olive oil to cover, making sure that each piece is lightly coated, but not drenched. Sprinkle with sea salt. Bake for about 15 minutes or until the kale leaves are crispy. Remove from the oven and set the tray aside.

To make the popcorn: Heat the coconut oil in a large pot on medium-high heat. Put 3-4 individual kernels into the pot. Once the kernels pop, add the rest of the kernels in a single layer to the bottom of the pan. Cover and turn the heat down to medium. Once the popping slows, remove from heat and pour the popcorn into a large bowl.

Next, crumble the kale chips into small pieces (or pulse in the food processor), and combine with the sea salt, lemon zest, and nutritional yeast (optional). Add the mixture to the bowl of popped popcorn and toss to coat evenly. Adjust seasonings according to taste. Try not to eat the entire batch:).