Light popcorn dusted with nutritional yeast tastes cheesy without the cheese. A savory late night snack that's low calorie and oddly addictive.
Heat a heavy-bottomed pot over medium heat and add the olive oil.
Pour in the popcorn kernels, cover the pot tightly, and shake gently to coat with oil.
Maintain medium heat; when you hear the first kernel pop, begin shaking the pot every few seconds for even heat distribution and to avoid burning.
Once the popping slows to 2–3 seconds between pops, immediately remove the pot from heat to prevent overcooking, and uncover to release steam.
Transfer the popcorn to a large bowl, sprinkle nutritional yeast and sea salt evenly while the popcorn is still warm, then toss thoroughly until coated.