Air-Popped Popcorn
This air-popped popcorn is crisp, light, and deeply savory without relying on butter or oil. Nutritional yeast adds a cheesy, umami note, while smoked paprika and garlic powder give it a warm, smoky finish.
Ingredients
Popcorn kernels
- 60 gpopcorn kernels
Savory seasoning
- 10 gnutritional yeast
- 1 gsmoked paprika
- 1 ggarlic powder
- 2 gfine salt
Instructions
- 1
In a small bowl, mix the nutritional yeast, smoked paprika, garlic powder, and fine salt until evenly combined. Mixing the dry seasoning first helps it distribute more evenly over the popcorn.
- 2
Air-pop the popcorn kernels in an air popper according to the machine instructions, or in a microwave air-popper bowl, until the popping slows to about 1 to 2 seconds between pops. Do not overcook, or the popcorn can taste scorched.
- 3
Transfer the hot popcorn to a large serving bowl immediately. While still hot, sprinkle over the seasoning in 2 to 3 additions, tossing well after each addition so the fine particles cling better to the warm popcorn.
- 4
Taste and serve right away while crisp. If needed, shake the bowl once more just before serving to redistribute any seasoning that settled at the bottom.
Nutrition per serving
Notes
- •For better seasoning adhesion without adding meaningful fat, lightly mist the hot popcorn with a little water before tossing, but use only a tiny amount to avoid making it chewy.
- •If you prefer a bolder flavor, increase the nutritional yeast to 14 g total.
- •Serve as a light snack, movie-night nibble, or crunchy side for soups and sandwiches.
Background
Air-popped popcorn has long been a classic American snack, valued for being inexpensive, quick, and naturally whole-grain. Seasoning it with nutritional yeast reflects a more modern health-food tradition, especially popular in vegan and low-fat home cooking.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free