If you love popcorn but want to avoid the lectins and harmful chemicals in corn, try this popped sorghum recipe. It satisfies the craving for crunchy food that many of us have, and it’s low in lectins because it’s cooked in olive oil. A sprinkle of iodized sea salt is the perfect finishing touch.

Start with quality organic sorghum seeds.

Place your pot over medium-high heat. You just want enough heat to gently but strongly ramp up.

Add enough olive oil to partially cover the bottom of the pot. The exact amount needed depends on the size of the pot, but leave a few bare spots. Then, sprinkle in some sorghum kernels.

Wait! Wait. Wait until most of the kernels have popped and the oil is hot. They might not all pop. Then, pour in the 1/2 cup of sorghum.

Allow them to pop vigorously without stirring. When the popping slows down, stir briefly to restart it. Unlike with popcorn, constant stirring does not seem to help here. When the popping slows way down, turn off the heat, but leave the pot on the burner until the popping stops.

Carefully transfer them to a bowl lined with paper towels. Sprinkle with your favorite fine salt and enjoy! Note that many seeds will burn instead of popping. They’re crunchy and delicious, too, so don’t throw them away! I’ve found that the Nature Nate’s brand has the most consistent pop and the largest kernels. Some brands won’t pop at all, so don’t be discouraged if yours is a dud.