Ranch-Chive Popcorn

Average Rating:

×

Ranch-Chive Popcorn

All the traditional flavors of ranch dressing are in this super simple snack recipe.

Ingredients

Servings  6  

  • 4 tablespoons canola or corn oil (divided use) OR
  • 4 tablespoons safflower oil (divided use)
  • 3/4 cup popcorn kernels
  • 1 1/2 tablespoons dried chives (crumbled)
  • 1 tablespoon dried parsley (crumbled)
  • 1 teaspoon dried dillweed (crumbled)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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).
  3. In a small bowl, whisk together the chives, parsley, dillweed, garlic powder, salt, pepper, and the remaining 3 tablespoons of oil.
  4. 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

Ranch-Chive Popcorn

CaloriesCalories

184 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$0.42

Nutrition 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

Copyright © 2018 American Heart Association, Healthy For Good™

All the traditional flavors of ranch dressing are in this super simple snack recipe.

Nutrition Facts

Ranch-Chive Popcorn

CaloriesCalories

184 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$0.42
×
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

Ingredients

Servings  6  

  • 4 tablespoons canola or corn oil (divided use) OR
  • 4 tablespoons safflower oil (divided use)
  • 3/4 cup popcorn kernels
  • 1 1/2 tablespoons dried chives (crumbled)
  • 1 tablespoon dried parsley (crumbled)
  • 1 teaspoon dried dillweed (crumbled)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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).
  3. In a small bowl, whisk together the chives, parsley, dillweed, garlic powder, salt, pepper, and the remaining 3 tablespoons of oil.
  4. 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.

Sodium-Smart Recipes

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations. 

   Shop Heart

Copyright © 2018 American Heart Association, Healthy For Good™