Combine parmesan, garlic powder, oregano & chives in a cup. Heat oil in a large saucepan and test a few corn kernels. When they pop add rest of corn and cover with lid. Shake gently as the popcorn is popping. When it stops popping remove from heat and add melted butter, stirring to coat evenly. Quickly mix in dry ingredients. Store in airtight container. Best made the same day.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org