Looking for an inexpensive and heart healthy snack that only takes a few minutes to prepare on the stove? The mixture of the herbs and spices in this recipe gives you the flavors of ranch dressing without all of the calories.
- 4 Tbsp. canola, safflower OR olive oil
- 3/4 cup popcorn kernels
- 1 1/2 Tbsp. dried chives
- 1 Tbsp. dried parsley
- 1 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
In a large, heavy-duty pot, warm 1 tablespoon of cooking oil and a few popcorn kernels over high heat. Wait a couple minutes until these kernels have popped—this shows the oil is at the perfect popcorn-popping temperature. Next, as quickly as possible, add in remaining popcorn kernels and cover with a lid. Reduce the heat to medium-high. Using potholders and shaking the pot constantly as the kernels pop, cook until the popping slows down, about 3 to 4 minutes. Remove the pot from heat but keep the lid on; some remaining kernels may continue to pop. In a small bowl, stir together oil and seasonings to combine. Carefully transfer the hot popcorn into a large bowl. Drizzle with the herbed oil, tossing as you add the oil so all the popcorn is coated. Serve.
Note: Rather use microwavable popcorn? Just be sure to choose popcorn that is 94 percent fat-free and has less than 30 to 40 milligrams of sodium per serving.
Makes 6 servings.
Per serving: 184 calories. Fat: 10.5 grams. Sodium: 100 milligrams. Fiber: 4 grams. Total Carbohydrates: 20 grams. Protein: 3 grams.
Recipe adapted from recipes.heart.org.
