Instructions

1. In a food processor, add 1 package Rosemary & Sea Salt Wasa Thins. Pulse until fine crumbs.
2. Add in melted butter followed by the egg white.
3. Preheat the oven to 350 degrees
4. Grease a mini muffin tin with cooking spray.
5. Add 1 tablespoon of the cracker crumb mixture to each well of the mini muffin tin.
6. Using your fingers press the dough up the sides of the well, making sure to press the dough together to form a cup.
7. Bake in the oven for 5 minutes.
8. While the cups bake, in a medium skillet, add olive oil and garlic and saute for 30 seconds to 1 minute or until fragrant.
9. Add in kale, toss to coat in garlic oil mixture. Saute for 5 mins and season with salt and pepper. Place into a bowl.
10. Add in goat cheese and potatoes to the bowl with the kale. Stir to combine.
11. Place 1/2 teaspoon of the goat cheese mixture into each cracker cup.
12. Bake for 5-7 minutes or until the tops are golden brown.
13. Allow to cool completely in pan and then remove to a wire rack.