Whenever I’m craving a customizable, healthier snack with a satisfying crunch, popcorn is my go-to. That’s why I keep a container of kernels in my pantry at all times. It’s also low-calorie, low-fat and 100% whole grain, making it a rewarding source of fiber for your gut health.
Air-popped popcorn is even better, as it doesn’t require oil. However, since I don’t have a popcorn maker, I make mine on the stovetop with high-oleic sunflower oil. But last time I prepared this snack, I just happened to glance over at my air fryer and wonder: Could I make popcorn in there?
My internet search for an answer led me to a dead end, as some sources say you can make popcorn in an air fryer, while others fervently caution against it. So I decided to go straight to the source: an air fryer manufacturer and professional chefs.
The verdict is in on air fryer popcorn
I reached out to Ninja, makers of the Ninja Crispi, CNET’s pick for the best air fryer overall. While the air fryer is a versatile appliance that can even roast a whole chicken, it can’t pop popcorn — yet.
Well, technically it can, but that doesn’t mean it should.
“At Ninja, we’re always testing the boundaries of what our technology can do, and popcorn in an air fryer is something our culinary and product development teams have explored. However, we advise against trying to make popcorn in an air fryer,” a Ninja Kitchen representative tells CNET. “Air fryers circulate heat differently than traditional popcorn makers, which means kernels don’t reach the sustained heat needed in the required time.”
Because popcorn is lightweight, Sharniquia White, chef and registered dietitian, explains that if you try to make it in an air fryer, it can fly up into the device’s heating element, get stuck near the fan, burn from uneven airflow and leave you with a frustrating amount of unpopped kernels. All cons, no pros.
Given the safety hazards and unsatisfying results, you’ll want to avoid using an air fryer for popcorn. At least until the technology catches up.
The best way to make popcorn, according to pro chefs
Since the air fryer is out for popcorn, I asked my chef sources for their recommendations on making the best popcorn.
White says that the stovetop wins every time if you want a fluffy texture, rich flavor and full expansion of your kernels. She provides these handy instructions for getting the best results:
- Heat 2-3 tablespoons of oil in a large, heavy-bottom pot over medium heat.
- Add 2-3 kernels to test if the oil is hot enough. When they pop, add ½ cup kernels.
- Cover and gently shake the pot occasionally.
- Remove from heat when popping slows.
- You control the oil, the salt and the outcome.
However, if you make popcorn all the time, plant-based chef Shauna McQueen, MS, RD, founder of Food School, recommends purchasing a low-cost pan with a lid you can crank to move the popcorn kernels around.
“The other option is automatic and will self-stir the kernels,” McQueen adds. “I’ve used both and have had to replace both within a few years of use, but find the automatic one most convenient.”
As for the healthiest way to make popcorn…
“If you’re reaching for the air fryer because you want to use less oil, you’re thinking in the right direction,” White says. “However, an inexpensive air popper or a measured stovetop method is more reliable and safer. Popcorn is already a whole-grain, fiber-rich snack. The goal isn’t to eliminate oil entirely; it’s to be intentional about how much you use and what you add.”
Whether you pop it on the stove or buy a device that air-pops your popcorn, it’s best to avoid microwave popcorn. According to McQueen, it may contain additives like TBHQ, which is used to extend the shelf life of processed foods. While the FDA considers it safe in appropriate amounts, it has been linked to potential health issues.
The healthiest popcorn toppings that experts recommend
If extra flavor is what you’re after, McQueen suggests the following anti-inflammatory toppings: curry powder, cayenne, garlic powder or chili powder. For a cheesy flavor plus B-vitamins, opt for nutritional yeast. Her favorites include a curry-style popcorn made with curry powder, garlic powder and a small amount of nutritional yeast; chili powder with lime and za’atar; or everything bagel seasoning.
As for White, she likes adding smoked paprika, cinnamon with a pinch of salt, fresh lime zest and sea salt or dried dill, “for an unexpected herb twist.”
The bottom line
Though it’s tempting, you shouldn’t make popcorn in your air fryer. Instead, use what you already have on hand and prepare it on the stovetop.
If you can’t get enough of the stuff and make it all the time, consider these options that are under $50: a stovetop popcorn maker or an oil-free air popper.
Either way, to keep your popcorn as healthy as possible, go light on the oil, butter and salt. Personally, I’ll be topping mine with chili powder, lime and za’atar next time my popcorn craving strikes, which will likely be in a few minutes after writing this tasty piece.
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