Smartfood White Cheddar Popcorn contains inflammatory seed oils (corn, canola, sunflower) that promote inflammation and poor health. This DIY version eliminates all seed oils, using coconut oil for popping and grass-fed butter for coating, while providing clean organic cheese flavor without artificial additives or processed whey.
Based on: White Cheddar
· Makes approximately 30 servings
· Serving: 1 cup popped
Why This Recipe is Seed Oil Free
Commercial White Cheddar from Smartfood often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Enhances cheese flavor naturally and adds B vitamins
Real salt
8g (about 1.5 teaspoons) · Redmond Real Salt Ancient Fine Sea Salt
Enhances all flavors and provides essential minerals
Instructions
Step 1. Prepare your cheese coating blend first. In a large bowl, whisk together 120g white cheddar powder, 30g buttermilk powder, 15g nutritional yeast, and 8g real salt. Mix thoroughly for 2-3 minutes — cheese powders clump easily, so ensure even distribution. Set aside.
Step 2. Heat 60g (4 tablespoons) coconut oil in a large heavy-bottomed pot over medium-high heat. The oil should just cover the bottom. Test readiness by dropping 3-4 kernels in — when they pop vigorously, the oil is ready.
Step 3. Add 375g popcorn kernels in a single layer. Cover immediately and shake the pot gently to coat kernels with oil. Listen for popping to begin — this should happen within 30-60 seconds if oil temperature is correct.
Step 4. Keep pot covered and shake every 30 seconds to prevent burning. Popping will be vigorous for 2-3 minutes, then slow dramatically. Remove from heat when popping slows to 2-3 seconds between pops — don't wait for complete silence or kernels will burn.
Step 5. Immediately transfer hot popcorn to a very large mixing bowl. While still hot, add 85g butter in small pieces and toss thoroughly. The residual heat will melt the butter — work quickly to coat evenly. If butter doesn't melt completely, microwave bowl for 15-20 seconds and toss again.
Step 6. Sprinkle cheese coating blend over buttered popcorn in 3-4 additions, tossing thoroughly between each addition. Use your hands or two large spoons — the key is even distribution. The butter helps the powder stick, but work quickly while popcorn is still warm.
Step 7. Taste and adjust seasoning if needed. Let cool for 5-10 minutes before serving to allow flavors to set. Store in an airtight container for up to 1 week at room temperature, though it's best consumed within 3 days for optimal crispness.
Step 8. For serving, use exactly 1 cup per portion. The homemade version has more cheese flavor than commercial varieties, so a full cup is satisfying. If making smaller batches, maintain the same ratios but use a smaller pot to ensure proper popping.
Storage
Store in airtight containers at room temperature for up to 1 week. Humidity will make it stale faster, so keep sealed tightly. Do not refrigerate as this creates moisture. For longer storage, freeze portions in sealed bags for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.195
Cost per serving (store-bought)$0.45
Savings57%
Higher upfront cost for quality ingredients, but significant long-term savings. Buying in bulk reduces per-serving cost dramatically, and you control every ingredient for maximum health benefits.