Asian Popcorn Snack Mix


I seriously cannot get enough of the cool recipes from The Popcorn Board. I also still can’t get over the fact that there is a popcorn board! I mean, do they really need a marketing body to ensure that people eat popcorn? I suppose I shouldn’t question it when they’re coming up with gems like this Asian popcorn snack mix.

Asian Popcorn Mix - perfect recipe for daily snacking or party munchies!

I currently eat popcorn almost every day, and its fun to shake things up once in a while, beyond my simple coconut oil and salt routine. But while those sweet kettle and dairy-free caramel recipes are tempting, I usually prefer my corny snack on the savory side. This Asian popcorn snack mix bridges those two cravings nicely – it has a touch of sweet from the rice cracker mix, but deep, savory and salty notes emerge from the sesame, soy and buttery spread. I can’t help but think how perfect this recipe is for afternoon snacks, lunch boxes, potlucks, and even watching sports!

Special Diet Notes: Asian Popcorn Snack Mix

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian. Just be sure the rice cracker mix you choose is safe for your dietary needs.

For gluten-free Asian popcorn snack mix, it’s a little trickier, but doable. I scoured the internet for a gluten-free oriental rice snack mix, with no luck. BUT, I think you can get equally tasty results by breaking up gluten-free rice crackers, such as Ka-Me rice crackers, they offer various Asian-inspired flavors, and adding gluten-free wasabi peas. Also, use wheat-free tamari for the soy sauce.

Not a fan of buttery spread? I find that coconut oil is amazing on popcorn and offers more richness than buttery spread. If desired, you can substitute coconut oil and a pinch of salt for the buttery spread in this Asian popcorn snack mix.

Asian Popcorn Snack Mix
Prep time
Cook time
Total time
Serves: 8 cups
  • 6 cups popped non-GMO popcorn
  • 2 cups dairy-free Oriental rice cracker mix
  • 3 tablespoons dairy-free buttery spread / margarine (see note in post above for alternative)
  • 1 tablespoon soy sauce or wheat-free tamari
  • ½ to 1 teaspoon ground ginger, or to taste
  • ¼ to ½ teaspoon sesame oil, or to taste
  1. Preheat your oven to 300°F.
  2. Stir the popcorn and rice cracker mix together in a large bowl.
  3. In a small microwave-safe bowl, microwave the margarine on high until melted, about 20 seconds. Stir in the soy sauce, ginger and oil. Drizzle over popcorn mixture; toss. If desired, sprinkle with additional ginger and/or sesame oil.
  4. Spread the mixture on a baking sheet and bake for 20 minutes, stirring once.
  5. Allow to cool, serve or store in airtight container.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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