Popcorn is a great anytime whole-grain snack. Get creative with mixing and matching herbs and spices to bring forward a lively flavor without loads of butter or salt. To avoid overindulgence, pre-portion in snack sized storage bags. 2-3 cups make the perfect snack!
1/2 cup popcorn kernels (or 8 cups popped, unsalted lights butter popcorn)
1 Tbsp. extra virgin olive oil
1 Tbsp. dried dill
1 Tbsp. dried lemon peel, finely chopped or grated (or sub 1 tsp. lemon pepper)
1/2 tsp. onion powder
Salt, to taste
To dry your lemon peel, use a vegetable peeler to remove the skin try not to remove the white part). Set the peels inside facing up on a clean surface and allow to dry at room temperature for 3-4 days or until firm and shriveled. Alternatively, spread on a parchment-lined baking sheet and bake at 200F for 20-30 minutes or until curled and dry.
To prepare popcorn, drizzle olive oil over warm popcorn, sprinkle with toppings and toss well to coat.