Ingredients
- ▢1 cup cheddar cheese from a block * See notes
- ▢1/4 teaspoon salt
Instructions
- Line a large baking tray with parchment paper and set it aside.
- Slice your cheddar cheese into 1/4 inch cubes. Place them on the lined sheet and cover with a dishtowel. Let the cheese dry out for at least 24 hours.
- Preheat the oven to 200C/400F. Line a new tray with parchment paper. Transfer the dried cheese onto it and bake for 5-7 minutes, until popped and puffed up.
- Remove from the oven and let cool completely. Use a paper towel to soak up any excess oil.
Notes
* You can use another type of block cheese but it will be much more flavorful. Do not use mozzarella.
** See the body of the post for flavor options.
TO STORE: The popcorn can be stored at room temperature, in a sealed container, for up to 4 weeks.
TO FREEZE: Place the popcorn in a ziplock bag and store it in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 116kcalCarbohydrates: 1gProtein: 7gFat: 9gSodium: 176mgPotassium: 31mgFiber: 1gVitamin A: 284IUVitamin C: 1mgCalcium: 207mgIron: 1mg
