Did you know that dried cheese pops in the oven just like corn? Try out this Keto popcorn hack and see for yourself!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course
Snack
Cuisine
British
Servings
5
Calories
80 kcal
INGREDIENTS
1x
2x
3x
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3.5 oz / 100g cheddar
INSTRUCTIONS
If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares. If you are using a cheddar block, crumble it with your hands to the same size.
Cover the cheese with a muslin / kitchen towel to prevent it getting dusty and let it sit in a warm, dry place for up to 3 days. You want the cheese to be completely hard and dry.
I calculated 1 portion to be approximately 1 handful of cheese popcorn.
Sharp cheddar and parmesan will satisfy you quicker than mild, pre-sliced cheddar. The latter, however, tastes more like “real” popcorn – i.e. it has a more neutral flavour. Use whichever you think you”d prefer!
If the cheese is not TOTALLY dried out or if the pieces are too large, it will melt rather than pop. Patience is the key!
NUTRITION
Serving: 20g
Calories: 80kcal
Protein: 5g
Fat: 6.6g
Sugar: 0.1g