Anti Inflammatory Cheddar Jalapeño Popcorn with Mini Chocolate Chips
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Learn more →Ingredients
6 servings
For the popcorn
- 3 tbsp coconut oil or canola oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ cup popcorn kernels
For the coating
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 jalapeño, seeded and finely minced
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ½ tsp fine salt
- ¾ cup finely grated sharp cheddar cheese
Ingredient noteCheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the amount of cheddar cheese used here (~1/2 oz per serving) is likely fine. If you prefer to always avoid cheddar cheese, please tap it and change its rating to Red.
For finishing
- ⅓ cup mini chocolate chips
Instructions
- 1
Heat the oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 pop — this signals the oil is ready. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the minced jalapeño and cook, stirring, until softened and fragrant, about 2–3 minutes. Stir in the garlic powder, onion powder, smoked paprika, and salt, then remove from heat.
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