- 2-4 tbsp coconut oil, see notes for an oil-free alternative
- 1/2 cup popcorn kernels (105 g)
- 1/4 cup nutritional yeast (4 tbsp)
- 2 tsp garlic powder
- 1-2 tsp salt
- Add oil to a large pot over medium-high heat. We used 2 tbsp, but if you add more, your popcorn will taste even better and the rest of the ingredients will stick easier to the popcorn as well.
- When the oil is hot, add 3-4 individual kernels to the pot and cover. Once they pop, uncover the pan, add the rest of the kernels and cover again. Give the pot a shake once in a while to prevent burning.
- When the popping dies down, remove from heat, add the rest of the ingredients and give the pot a good shake to combine.
- Serve immediately or keep leftovers in a sealed container at room temperature for 5-7 days.
- I tried to make popcorn with no oil a few years ago and it worked. I just cooked the popcorn kernels over medium-high heat with no oil in a large pot, giving the pot a shake once in a while to prevent burning. I only added salt, but if you’re going to add the nutritional yeast and garlic powder as well, I think you should add a tiny amount of water before adding the nutritional yeast and garlic powder, that way they’ll stick to the popcorn easier.
- Any type of oil will do.
- Nutritional yeast and garlic powder are optional ingredients.
- Nutritional info has been calculated by using 2 tablespoons of coconut oil and 1 teaspoon of salt.
- Recipe adapted from Gimme Some Oven.
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 0.3 g
- Sodium: 582 mg
- Fat: 8.1 g
- Saturated Fat: 7.2 g
- Carbohydrates: 23.2 g
- Fiber: 4.6 g
- Protein: 6.7 g