Red chile flakes add a bit of spicy heat to this Italian-seasoned popcorn snack.
2 quarts popped popcorn
2 teaspoons extra virgin olive oil
1 tablespoon fresh (1 teaspoon dried) oregano
1 1/2 teaspoon fresh (1/2 teaspoon dried) basil
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon red chile flakes
1 tablespoon (or to taste) freshly grated Parmesan cheese
- Place popcorn in a large bowl and drizzle with olive oil; toss.
- In a small bowl, mix oregano, basil, garlic, salt and chili flakes.
- Sprinkle herb mixture over popcorn and toss again.
- Sprinkle with Parmesan cheese; toss and serve.
Makes 2 quarts; 8 (1 cup) servings.
Tip: For fewer calories, omit olive oil. Spray popcorn lightly with cooking spray. Sprinkle herbs, garlic, salt and chile flakes over popcorn and toss again. Sprinkle with Parmesan cheese; toss and serve.
Recipe and photograph provided courtesy of The Popcorn Board.