Directions:
- Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
- Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.56 Kcal (731 kJ) | ||
| Calories from fat | 74.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 5.57mg | 0% | |
| Potassium | 84.25mg | 2% | |
| Total Carbs | 22.08g | 7% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 469.73 Kcal (1967 kJ) | ||
| Calories from fat | 200.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.31g | 13% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 14.98mg | 0% | |
| Potassium | 226.71mg | 2% | |
| Total Carbs | 59.42g | 7% | |
| Sugars | 0.85g | 1% | |
| Dietary Fiber | 10.49g | 16% | |
| Protein | 8.88g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.5mg | 5% | |
| Calcium | 5.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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