Description
Crisp air-popped popcorn lightly coated with extra-virgin olive oil and fine sea salt for a quick three-ingredient homemade snack.
Ingredients
⅓ cup plain popcorn kernels
½ teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
Instructions
1. Measure the popcorn kernels, olive oil, and sea salt.
2. Position a large bowl beneath the air popper chute.
3. Add the kernels according to the manufacturer’s directions.
4. Air-pop for about 3–5 minutes, stopping when popping has nearly finished.
5. Immediately drizzle the warm popcorn with olive oil and toss.
6. Sprinkle with fine sea salt and toss again.
7. Divide into four portions of about 2 cups each and serve.
Notes
Do not add oil to the popping chamber unless your appliance specifically permits it.
Fine sea salt adheres more evenly than coarse salt.
Season the popcorn while warm.
Reduce the salt to ⅛ teaspoon for a milder, lower-sodium version.
Smoked paprika, garlic powder, or finely crushed dried rosemary can be added for variation.
Cool completely and store airtight at room temperature for up to 2 days.
Freezing is not recommended.
If needed, spread on a baking sheet and warm for about 5 minutes at 250°F to help restore crispness.
Nutrition
- Serving Size: 2 cups
- Calories: 75 kcal
- Sugar: 0.5g
- Sodium: 145mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg