Nacho-Style Popcorn

This no-butter popcorn is drizzled with an oregano-infused olive oil (it sounds fancy, but it really only takes five minutes to prepare:)) and then mixed with nutritional yeast and spices that remind me of the nacho flavours.

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Vegan Nacho-Style Popcorn

Ingredients

• 1/2 cup organic (non-GMO) popcorn kernels (about 8 cups popped)

• 1/4 cup extra-virgin olive oil

• 1 tsp dried oregano

• 2 tsp paprika

• 1 tsp turmeric powder

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/4 tsp garlic powder

• 1/4 tsp fine sea salt

• 1/4 cup nutritional yeast

INSTRUCTIONS

Oregano-infused oil:

1. In a small saucepan, combine the olive oil and dried oregano. Cook over low heat for about 4-5 minutes. Remove from the heat and let cool slightly while you are making the popcorn.

Popcorn:

1. Pop the popcorn kernels in an air popper and set aside. (If you don't have an air popper, you can do it on the stovetop. Melt one tablespoon of cooking oil in a large pot on medium-high heat. Then add 2-3 popcorn kernels and cover with a lid. When the kernels start to pop, add the remaining popcorn kernels and cover. Gently shake the pot back and forth over the heat source to prevent the kernels from burning. Continue shaking until most kernels have popped. Remove from the heat.) Transfer popcorn to a large bowl.

2. In a small bowl, combine the paprika, turmeric, chili powder, cumin, garlic powder and sea salt.

3. Pour the infused olive oil onto the popcorn and stir to coat evenly.

4. Add the spice blend and mix well with your hands to coat. Then add the nutritional yeast and mix again. Taste and adjust seasoning if needed. Serve immediately.