Yield: 2 to 4 servings

1/3 cup popcorn kernels, popped

1 1/2 teaspoon chili powder

1 teaspoon smoked paprika or sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon table salt

1/4 teaspoon ground red (cayenne) pepper, optional

2 tablespoons extra-virgin olive oil

1. Place popcorn in a large bowl.

2. Combine chili powder, paprika, cumin, salt, cayenne and olive oil in a small microwave-safe cup. Heat on high for 15 seconds just to warm the olive oil. Drizzle half of the chili-oil mixture over the popcorn. Stir the popcorn, then drizzle with the remaining oil mixture.

3. Use a dinner plate to cover the bowl like a lid. Holding the plate and the bowl together with both hands, shake the popcorn vigorously for several seconds to distribute the ingredients. Uncover and serve. (Store leftover popcorn in an airtight container or resealable plastic bag for up to three days.)

Per serving (based on 4): 150 calories; 8g fat; 1g saturated fat; no cholesterol; 3g protein; 18g carbohydrate; no sugar; 4g fiber; 300mg sodium; 10mg calcium.