Low Sodium Gluten Free Parmesan Herb Popcorn

Total time15 min

Prep time5 min

Cook time10 min

Low Sodium Gluten Free Parmesan Herb Popcorn

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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½ cup popcorn kernels
3 tbsp unsalted butter
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp garlic powder
½ tsp dried italian seasoning
¼ tsp onion powder
½ tsp fine salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp red pepper flakes (optional)

Instructions

1
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 kernels pop — this signals the oil is hot enough.
2
Add the remaining popcorn kernels in a single layer, cover the pot, and remove from the heat for 30 seconds. Return to medium-high heat and cook, shaking the pot gently every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from the heat immediately and transfer the popcorn to a large mixing bowl, leaving any unpopped kernels behind.

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