Chili-Spiced Popcorn with Cheddar Cheese Dust

A flavorful and addictive snack featuring air-popped popcorn tossed with a smoky chili spice blend and a generous dusting of sharp cheddar cheese.

Prep Time

5 minutes

Total Time

10 minutes

Calories

257 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.18/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

0.5cupPopcorn Kernels(Use high-quality kernels for best results.)

£0.15

1tablespoonOlive Oil(For drizzling, optional)

£0.08

1tablespoonChili Powder(Adjust to your spice preference.)

£0.06

1teaspoonSmoked Paprika(Adds a smoky flavor.)

£0.05

0.5teaspoonGarlic Powder

£0.04

0.5teaspoonOnion Powder

£0.04

0.3teaspoonCumin(Adds warmth.)

£0.03

0.3teaspoonCayenne Pepper(Optional, for extra heat. Adjust to taste.)

£0.02

0.5teaspoonSalt(Or to taste.)

£0.01

2tablespoonsCheddar Cheese Powder(Use a high-quality cheddar cheese powder for the best flavor. Can find online.)

£0.25

Total Cost

£0.73

£0.18 per serving

Instructions

1.
Pop the popcorn kernels using an air popper according to manufacturer's instructions. Alternatively, pop kernels in a large pot with a lid over medium heat. Add kernels and 2 tablespoons of oil to the pot. Cover and cook, shaking occasionally, until popping slows to almost none.
2.
While the popcorn is popping, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), and salt in a small bowl.
3.
Once the popcorn is popped, transfer it to a large bowl. Drizzle with olive oil (if using) and toss gently to coat.
4.
Sprinkle the chili spice mixture over the popcorn, tossing to evenly distribute. Make sure the popcorn is coated with the spices.
5.
Sprinkle the cheddar cheese powder over the popcorn, tossing again to coat. Add more cheese powder to your liking.
6.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (38g)

257 kcal / 1075 kJ

Carbs

24g

9% of RDA

Fat

15.9g

23% of RDA

Protein

8.8g

18% of RDA

Detailed Breakdown

Fibre

4.4 g

15% of RDA

Sugar

0.6 g

1% of RDA

Sodium

445 mg

19% of RDA

Saturated Fat

3.7 g

19% of RDA

Chef's Tips

For a spicier popcorn, increase the amount of cayenne pepper.

If you don't have cheddar cheese powder, you can finely grate sharp cheddar cheese and toss it with the popcorn while it's still warm. Be aware it won't coat as well.

Store leftover popcorn in an airtight container at room temperature for up to 2 days. It may lose some of its crispness.

Cooking Equipment

Air Popper (or large pot with lid)

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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