Light & Easy Chili Lime Popcorn


Spice up this weekend’s movie night with a big bowl of chili lime popcorn! Sprinkled with chili powder (mild, medium, or hot – your choice) and just a few other seasonings this simple recipe is a perfect way to mix up your nighttime or afternoon snack routine.

Easy Chili Lime Popcorn - Spice up movie night with these 5 simple ingredients! (naturally dairy-free, gluten-free, top allergen-free recipe)

This recipe and photo was shared with us by The Popcorn Board – you know I can’t resist anything popcorn!

I was skeptical at first – wouldn’t the fresh-squeezed juice in this Chili Lime Popcorn cause it to be soggy? But the mix is baked at a low temperature for just 10 minutes to re-crisp and infuse the wonderful flavors.

How Many Popcorn Kernels? This Chili Lime Popcorn recipe actually makes a pretty modest amount, using just 4 cups of popcorn or 2 tablespoons of unpopped popcorn kernels. You can make this quantity using the pot with oil technique, but most air poppers require a bit more to work properly. If desired, you can double this recipe and pop 8 cups (2 quarts) of popcorn from 1/4 cup popcorn kernels. You may need 2 baking sheets to fit all of the popcorn, but you can bake them at the same time.

Easy Chili Lime Popcorn - Spice up movie night with these 5 simple ingredients! (naturally dairy-free, gluten-free, top allergen-free recipe)

Special Diet Notes: Chili Lime Popcorn

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, sugar-free, and even virtually fat-free!

Light & Easy Chili Lime Popcorn
Prep time
Cook time
Total time
See the post above for special diet notes and tips on how many popcorn kernels you will need!
Serves: 1 quart
  1. Preheat your oven to 300°F.
  2. Spread the popcorn on a baking sheet. Sprinkle on the nutritional yeast, lime juice, chili powder and salt.
  3. Bake for 7 minutes. Toss to evenly coat and serve warm.

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.


  1. I have been looking for a good receipe to use on pita chips and I think lightly spaying olive oil and then sprinkling this combination on them before crisping in the oven sounds like a winner. Most commercial chips of this kind are pretty wimpy and awful.

Leave A Reply

Rate this recipe: