Anti Inflammatory Gluten Free Parmesan Herb Popcorn
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ cup popcorn kernels
- 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. - ½ cup finely grated parmesan cheese
Chef's tipChoose 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
- 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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