Oooh, that sounds like a good one! Can’t remember the last time i had a dorito… maybe a bad house party in college? I have to live vicariously through you until my delicate temporary dental work is the real thing in about a month, i really miss popcorn !
I could polish off a bag of Trader Joe’s seasoned kale chips in a single sitting, so to make it last, I’ve used them, along with nutritional yeast, atop popcorn.
Ouch, bummer! Hope things heal soon. I had a dental procedure a few weeks ago on a Saturday and my only question “can I eat popcorn tomorrow?” Dentist stares at me “sure, but why tomorrow?” “Oh I have popcorn every Sunday.” Chuckles and stares.
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I’ve never tried them, now I have a reason
at least you have your priorities in order!!
Why mess with a classic?
Butter and salt.
(Salted butter at that!)
Occasionally, I’ll make a Velveeta cheese sauce but only once a year or so.
Is it wrong to just say “salt”?
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Not if there is also… BUTTER! 
Tried a new one today. Popped in coconut oil seasoned with AC Ballpark salt. Then sprinkled on top a blend of nutritional yeast, brown sugar, and cayenne pepper. Good stuff.
2 T. nooch
1 t. brown sugar
1/8 t. cayenne
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More a general question – how do you get the toppings to stick to the popcorn without an excess of oil / butter?
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I add the salt to the hot oil in the pan at the same time as the kernels, which is a good method for even distribution.
I’m of the school to use quite a bit of oil for popping (not as much as they do at Sqirl - see below), but a good amount: 3 T. oil for 1/2 c. kernels. This amount helps any seasonings - added after popping - to stick.
Good reading here (gift link):
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