Now that things have settled a bit, I figured it was time to resume Popcorn Thursdays. There are also a TON of shows either starting tonight or continuing their season, and there will certainly be a need for good popcorn. The version I created today is pulled straight from my favorite potato chip flavor, enhanced with a more recent favorite. I absolutely adore salt and vinegar potato chips. The saltier and tangier, the better. Even as a kid, I loved the mouth-puckering flavor. I just knew it would work well on popcorn, and it does! Since moving to the St. Louis area 4 years ago, I have become a fan of Red Hot Riplets. They are a hot, barbecue flavored, ridged chip that manages to give both heat and flavor. I think I ate almost an entire bag when I first tasted them and even my daughters were on board after the first bite. Unfortunately, I don’t think they are available outside the STL area, but you can order them here or substitute any barbecue or spicy flavored chip and it’ll be just as delicious.
9 cups popped Popcorn, lightly salted
2 Tablspoons Butter, melted
1 Tablespoon Malt Vinegar (I like the vinegary taste, but if you want less, use 2 teaspoons)
Fine Sea Salt or regular table Salt
1/2 cup Spicy BBQ Potato Chips or Regular BBQ Potato Chips, crushed
Mix the melted butter and vinegar in a small bowl.
In a large bowl, place about 1/4 of the popcorn. Drizzle lightly with about 1/3 of the butter/vinegar mixture, tossing immediately after drizzling. You don’t want to add the butter all at once because the popcorn will get soggy due to the addition of the vinegar in the butter. Sprinkle lightly with salt and toss again. Continue layering the butter/vinegar mixture, popcorn, and salt. Add in the crushed potato chips and give a final stir to combine.