SPRINGFIELD, Mo. Chili Cheese Popcorn
Courtesy: Dietitian Lindsay Sparks
Makes about 16 cups
¼ cup nutritional yeast
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon chipotle powder
2 tablespoons avocado, or olive oil, or unsalted butter
½ cup white popcorn kernels
In a small bowl, stir together nutritional yeast, salt, garlic powder, onion powder, smoked paprika and chipotle powder. Set aside.
Heat oil or butter in a medium stockpot with a lid over medium-high heat. Add the popcorn kernels and cover. Shake the pot occasionally to make sure all kernels are covered in oil. Listen for the popping to slow, about 3 minutes. Remove from the heat. You can also use an air popper or the microwave to pop the popcorn.
Transfer the warm popcorn to a large bowl. Sprinkle with seasoning. Stir to coat. Serve warm or let the popcorn cool completely and store in a sealed container for a couple days.
Recipe adapted from Food & Nutrition Magazine
(per 3 cups serving)
2 grams total fat
15 grams carbohydrates
3 grams fiber
4 grams protein
200 mg sodium