2 tablespoons safflower or other neutral vegetable oil
1 tablespoon dried oregano
2 teaspoons dried dill
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 cup popcorn kernels
1/4 cup nutritional yeast (may substitute finely grated Parmigiano-Reggiano cheese)
Fine sea salt (optional)
1. Heat 1 tablespoon of the oil in a small skillet over medium heat. Once it starts to shimmer, sprinkle in the oregano, dill, thyme and crushed red pepper flakes and then turn off the heat so the herbs and pepper can infuse the oil for at least 15 minutes.
2. Pop the popcorn in an air popper or using your favorite method. Transfer it to a large paper bag. While it is still warm, drizzle the oil mixture over it, close the bag and shake to coat the popcorn. Drizzle on the remaining 1 tablespoon of oil, sprinkle on the nutritional yeast, close the bag and shake to combine. Taste, and add salt if needed.
Makes about 1 gallon (8 servings)
Per 2-cup serving: 80 calories, 2 g protein, 11 g carbohydrates, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 0 g sugar