Nacho Cheesy Popcorn
Recipe Info
Author: Chef Jason Wrobel
Prep Time: 1 minutes
Ingredients
- 2 tablespoons grapeseed oil
- 3/4 cup unpopped popcorn seeds
- 1/4 cup organic virgin coconut oil, melted
- 1/4 cup nutritional yeast
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
- Heat the grapeseed oil in a large saucepan over medium-high heat. Add the popcorn seeds and place the lid on the pan.
- Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, about 5 to 7 minutes.
- Remove the pan from heat and pour the popped corn into a large mixing bowl.
- Drizzle the melted coconut oil over the hot popcorn and sprinkle with nutritional yeast, chili powder, cumin, garlic powder, and sea salt to taste. Stir thoroughly and serve immediately.
Notes
Try turning up the heat if your family is into it. Add a dash of cayenne pepper or hot sauce.