Heart Healthy
All the traditional flavors of ranch dressing are in this super simple snack recipe.
Print Recipe
Ranch-Chive Popcorn
-
Servings:
6
Ingredients
-
4 tablespoons canola or corn oil OR -
4 tablespoons safflower oil -
3/4 cup popcorn kernels -
1 1/2 tablespoons chives -
1 tablespoon parsley -
1 teaspoon dillweed -
1/2 teaspoon garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
In a large heavy pot, heat 1 tablespoon oil over high heat, swirling to coat the bottom. Add a few popcorn kernels. If they pop, the oil is at the proper temperature to pop the remaining kernels. -
When the oil is hot enough, quickly add the remaining popcorn kernels. Put the lid on the pot. Reduce the heat to medium high. Heat the pot for 3 to 4 minutes, or until the sounds of popping decrease, gently shaking the pot constantly while the kernels pop. Remove from the heat, keeping the lid on the pot (kernels may continue to pop). -
In a small bowl, whisk together the chives, parsley, dillweed, garlic powder, salt, pepper, and the remaining 3 tablespoons of oil. -
Carefully transfer the hot popcorn to a large bowl. Drizzle with the herbed oil, tossing to coat the popcorn.
Cooking Tip: As a timesaver, stir together an additional batch of the seasonings (chives, parsley, dill, garlic powder, salt, and pepper) so you have it on hand for the next time you make this recipe. Store the seasoning mixtures in airtight containers.
Keep it Healthy: Nontropical oils, such as canola, corn, safflower, and olive, are heart-healthier alternatives to butter for drizzling over popcorn.
Tip: As another flavoring option, try this lemon-herb seasoning blend, which comes in at only 2 milligrams of sodium per teaspoon, with your popcorn: 2 tablespoons grated lemon zest, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried rosemary.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 184 | |
|---|---|---|
| Total Fat | 10.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 3.5 g | |
| Monounsaturated Fat | 6.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 100 mg | |
| Total Carbohydrate | 20 g | |
| Dietary Fiber | 4 g | |
| Sugars | 0 g | |
| Protein | 3 g | |
Dietary Exchanges
1 1/2 starch, 2 fat
-
Servings:
6
Ingredients
-
4 tablespoons canola or corn oil OR -
4 tablespoons safflower oil -
3/4 cup popcorn kernels -
1 1/2 tablespoons chives -
1 tablespoon parsley -
1 teaspoon dillweed -
1/2 teaspoon garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
In a large heavy pot, heat 1 tablespoon oil over high heat, swirling to coat the bottom. Add a few popcorn kernels. If they pop, the oil is at the proper temperature to pop the remaining kernels. -
When the oil is hot enough, quickly add the remaining popcorn kernels. Put the lid on the pot. Reduce the heat to medium high. Heat the pot for 3 to 4 minutes, or until the sounds of popping decrease, gently shaking the pot constantly while the kernels pop. Remove from the heat, keeping the lid on the pot (kernels may continue to pop). -
In a small bowl, whisk together the chives, parsley, dillweed, garlic powder, salt, pepper, and the remaining 3 tablespoons of oil. -
Carefully transfer the hot popcorn to a large bowl. Drizzle with the herbed oil, tossing to coat the popcorn.
Cooking Tip: As a timesaver, stir together an additional batch of the seasonings (chives, parsley, dill, garlic powder, salt, and pepper) so you have it on hand for the next time you make this recipe. Store the seasoning mixtures in airtight containers.
Keep it Healthy: Nontropical oils, such as canola, corn, safflower, and olive, are heart-healthier alternatives to butter for drizzling over popcorn.
Tip: As another flavoring option, try this lemon-herb seasoning blend, which comes in at only 2 milligrams of sodium per teaspoon, with your popcorn: 2 tablespoons grated lemon zest, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried rosemary.