Pop your popcorn kernels using a popcorn popper (ssl today was brought to you by the letter 'p'). Alternatively, you can do it over the stove by heating 2 Tbs. of oil in a large soup pot. Add a couple of kernels. Once those pop, add the rest of your kernels, cover with a lid, and shake the pot over the heat until the kernels pop about 2-3 seconds apart. Immediately remove from heat to prevent burning. Place popcorn in a large bowl or container with a lid.
While the kernels are popping, combine the olive oil, nutritional yeast, garlic powder, onion powder, sesame seeds, and poppy seeds. It will be pretty thick. You can add more olive oil if you want, but it's not necessary. Immediately pour the olive oil mixture over the popcorn. Cover the bowl or container with a lid, and shake it well to coat the popcorn. Season with salt, and shake again.
Store in an airtight container for up to three days.
I use onion powder and garlic powder rather than the dried versions because it sticks to the popcorn better than flakes. Feel free to use whatever version of garlic/onion spice you have.Nutritional yeast can be found at health food stores, although I've found it in the bulk section of my local grocery. I've heard the more powdery the better, but I use whatever I can find.You can also replace the oil with coconut, canola, etc., but I like the flavor of the olive oil.