Ingredients
Scale
- 1/4 cup high-quality popcorn kernels
- 1 teaspoon avocado oil or melted coconut oil
- 1/2 teaspoon fine sea salt
- Optional: Spritz of olive oil spray for post-popping seasoning
Instructions
- Step 1: Preparation. Preheat your air fryer to 400°F (200°C) for about 3 minutes. In a small bowl, toss the popcorn kernels with the teaspoon of oil until every kernel is lightly coated. Line the bottom of your air fryer basket with a piece of aluminum foil or a specialized air fryer parchment liner, ensuring you leave a small gap at the edges for air circulation.
- Step 2: Cooking. Pour the coated kernels onto the foil in a single layer. Do not stack them, as they need space to expand. Place the basket into the air fryer. Set the timer for 8 to 10 minutes. Stay close by and listen carefully. You will hear the rapid popping start around the 5-minute mark. Once the popping slows down to about 2 or 3 seconds between pops, immediately pull the basket out to prevent burning.
- Step 3: Plating. Carefully lift the foil or pour the popped corn directly into a large serving bowl. While the popcorn is still steaming hot, give it a very light spritz of oil spray and toss it with the sea salt. The heat helps the seasoning adhere to the nooks and crannies of the popcorn. Serve immediately while it is at peak crispiness.
- Cook Time: 10 minutes