Cheesy Popcorn

Skip the butter and salt routine. This popcorn gets tossed with grated Parmesan and Italian herbs for a savory, cheesy snack that tastes like pizza in popcorn form.

Basil and oregano cling to the warm kernels and release their fragrance on contact. The heat from the freshly popped corn is what activates those dried herbs, so toss everything together while the popcorn is still hot.

Parmesan sticks best to warm, slightly oily popcorn. If you’re using an air popper, a quick spritz of cooking spray gives the cheese something to grab onto. Without that bit of oil, the Parmesan just falls to the bottom of the bowl.

This is a low-calorie snack that doesn’t taste like one. The umami punch from the Parmesan and the herb blend make it satisfying enough that you won’t miss the melted butter.

Pro Tips

• Use finely grated Parmesan, not shredded. Fine gratings coat the popcorn evenly. Larger shreds clump together and miss most of the kernels.
• Toss in a large bowl with room to move. A small bowl means the seasoning sits on top instead of coating everything.
• Pop the corn fresh. Stale or pre-popped corn doesn’t hold seasonings well and lacks the warmth needed to stick.
• Eat this right away. The Parmesan softens and the herbs lose their punch as the popcorn cools and absorbs moisture.

Variations

• Garlic Parmesan: Add half a teaspoon of garlic powder for a garlic bread twist.
• Spicy Italian: Toss in a pinch of red pepper flakes for some heat alongside the herbs.
• Ranch style: Swap the Italian herbs for a tablespoon of dry ranch seasoning mix and keep the Parmesan.