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

Start with quality organic sorghum seeds.

Place your pot on 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 amount needed depends on the size of the pot, but leave a few bare spots. Then, add a sprinkle of sorghum kernels.

Wait. Wait. Wait until most of the kernels have popped. They might not all pop. Then, dump in the 1/3 cup of sorghum.

Let them pop vigorously, stirring occasionally. Unlike popcorn, constant stirring does not seem to help here. When the popping slows way down, turn off the heat, but leave it on the burner until all the popping stops.

Carefully transfer them to a bowl covered with a paper towel. 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!