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White Cheddar Cheese Chili Popcorn

Fast, Easy and Delicious
Course Appetizer, Snack
Cuisine All-American
Keyword popcorn, white cheddar cheese powder
Prep Time 10 minutes
Servings 12 Servings
Calories 44kcal
Author Lynn / Turnips 2 Tangerines


  • popcorn popper


  • 12 cups popped corn remove any un-popped popcorn kernels
  • 1/2 teaspoon salt or to taste
  • 1 cup white cheddar cheese powder*
  • 1 teaspoon chili powder for mild or
  • 1 teaspoon cayenne powder for hot
  • 1 1/2 sticks butter


  • Preheat oven to 250º
  • Popcorn can be air popped to reduce fat or popped in oil.
  • Place popped popcorn in a roasting pan. Sprinkle with salt, to taste.
  • In a small bowl, mix together the white cheddar cheese powder and chili or cayenne powder; set aside.
  • In a small microwave proof bowl, melt the butter.
  • Pour the melted butter over the popped corn and stir to coat popcorn.
  • Immediately pour the cheese mixture over the buttered popcorn, stir to evenly coat popcorn.
  • Bake at 250º for 30 to 45 minutes, stirring every 15 minutes.
  • Remove pan from oven and pour popcorn on waxed or parchment paper. Cool.
  • Store in a resealable airtight container or in plastic resealable baggies.


Serving: 1g | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 43mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.2mg | Iron: 0.4mg