I was taunted this week at the grocery store. That bright blue and yellow packaging of sea salt & vinegar chips. Not the baked or artisan variety but good old fashioned Lay’s Sea Salt & Vinegar chips. My grandfather used to hide these chips when the cousins were around – he loved them too. Of course we would find them and he would reluctantly share. I walked past the chips. Yes, it took incredible willpower! It also took willpower to walk past the pre-made dips that have the word H-E – double hockey sticks in the title. That is a story for another day. Healthier alternatives were needed. Popcorn kernels went into the grocery cart and last night, sea salt and vinegar popcorn was created.
Coconut oil, popcorn, apple cider vinegar and sea salt. I made about 3 cups of this mixture…with good reason. It is highly addictive! Happy Wednesday and thanks for reading!
- 1/4 C. Popcorn Kernels
- 1 1/2 T. Coconut Oil
- 1 T. vinegar (I used Bragg's raw apple cider but I imagine Malt Vinegar would be divine!)
- sea salt to taste
- In a large pot, with the lid on, heat the coconut oil and a few popcorn kernels over medium high heat. When the kernels start to pop add the rest of the kernels, put the lid on but not tightly - you need a small opening for the steam to escape. Shake the pan slightly as the popping continues so the popcorn does not burn. When the popcorn is finished popping (the popping will be every few seconds or so), pour the popcorn into a large bowl. Working quickly, sprinkle with a few more drops of melted coconut oil, add salt to taste and sprinkle the apple cider vinegar over the kernels and toss to combine.