Yes. I said it. Damned skippy.
I said: Low Carb Popcorn. OK, so it’s not really made from corn, but if you want a fun, crunchy, flavorful snack to nosh, take to the movies, make kissy faces at, or just hug with your pinky, this is your treat.
How did these come to be? It happens when you’re standing in a kitchen looking at your appliances and all of a sudden you start thinking, “What if I took tiny pieces of oopsie rolls and threw them in the dehydrator for a couple hours?” I know, right? It happens to you all the time. (Wait. No, you’re normal. It probably doesn’t.)
Seriously? Oh my goodness. Really. I am not kidding. I was immediately dubbed The High Dutchess of Wobblyknees. I didn’t know I’d like these, but I seriously do! I liked them so much, I piped some through to make these Cheetos type cheese doodles.
Note: Don’t send me shade telling me, “Jamie, you said this was popcorn! It’s not popcorn.” I know it’s not technically popcorn, but it’s technically pretty awesome.
No dehydrator? NO worries! Simply put the cooked puffs back into the oven with the door propped oven safely for air circulation (a wooden spoon or a folded dish towel usually do the trick) and let them stay in there on the lowest oven setting for 1-2 hours, depending on what your lowest oven setting is. Make sure to rotate the trays and move them to different shelves every 30-60 minutes for optimal drying.
Low Carb Popcorn
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
Flavored popcorn salt
1. Preheat oven to 300 degree Fahrenheit.
2 In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes.
3. In another mixing bowl, combine egg yolks and cream cheese.
4. Carefully fold yolk mixture into whites.
5. Spoon batter into greased standard-sized cupcake pans.
6. Bake for 30 minutes.
7. While rolls are still warm, loosely separate from the pans.
8. Let cool slightly.
9. Tear each roll into 4-6 smaller parts (the size of popped popcorn pieces).
10. Toss lightly with popcorn seasoning.
11. Place in dehydrator for an hour on high heat.
12. Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
Makes 3-4 cups popped cheese corn.
*Nutritional Information: this does not contain the amount of scant carbs totaled in for popcorn seasoning. If te label reads “0,” I’d add .2-.3 carbs per serving of seasoning used to be on the same side. 0 carb on many labels simply means “less than .5″.
For 1/2 recipe: Calories: 255.5, Carbohydrates: 1.7 g, Fiber: 0 g, Net Carbohydrates: 1.7 g, Protein: 12.65 g, Fat: 22 g
Per entire recipe: Calories: 511, Carbohydrates: 3.4 g, Fiber: 0 g, Net Carbohydrates: 3.4 g, Protein: 25.3 g, Fat: 44.5 g