There are many ways to make popcorn; using an air popper, in a paper bag in the microwave and on the stove top. Personally, I think the best popcorn is made on the stovetop and believe it or not, in a wok with coconut oil! It’s fun to watch the little kernels turn into a white, fluffy snack and is a solid dose of fiber as well. This savory popcorn makes a great snack. Blend the herbs as you wish, I used dried thyme, basil and savory. I also sprinkled nutritional yeast, a deactivated yeast in the form of a powder, over my popcorn. It adds a savory umami flavor and is often used in vegetarian and vegan dishes, as a dairy-free substitute for cheese. If you would rather use cheese, freshly grated Parmigiano-Reggiano is a perfect choice.