Popcorn in the Air Fryer
Yes, you can make popcorn in an air fryer, and it comes out light, dry and very crisp with hardly any oil. It does not pop as vigorously as in a lidded pan, though, so the kernels need to be held in a single layer in a foil-lined basket and watched closely. This page explains how, what can go wrong, and why a microwave popcorn bag is a poor idea.
- Temperature
- 190°C
- Total time
- 13min
- Prep
- 3min
- Servings
- 3
- Per serving
- 95kcal
Why the air fryer works for popcorn
Popcorn in an air fryer works because the kernels need only dry, even heat to pop. When a kernel reaches about 180 °C, the moisture inside turns to steam, builds pressure and bursts the shell. The air fryer gets there within a few minutes, so you can make air fried popcorn with a teaspoon of oil rather than the several tablespoons used in a pan.
Air fryer popcorn (some people write it as airfryer popcorn) does have limits. The basket has no lid, so some kernels jump out of the foil and the popped corn can be blown around by the fan. That is why a small batch of 60 g is better than a large one, and why you should stay beside the machine and keep checking. If you want to know whether you can make popcorn in an air fryer without a special accessory, the answer is yes, although a popcorn maker or a lidded saucepan is easier for large quantities.
How to make popcorn in the air fryer
Tap a time to start a timer.
- Line the basket Tear off a large piece of foil and press it into the basket to form a shallow tray with sides about 3 cm high. Do not cover the whole basket, because the hot air needs to move through the holes.
- Add the kernels Put the kernels and the oil in a bowl and stir until each kernel has a thin coat of oil. Tip them into the foil tray in a single layer, with no kernels stacked on top of each other.
- Preheat and cook Heat the air fryer to 190 °C for , then slide in the basket and cook for . Listen carefully and stop when the pops are more than 2–3 seconds apart.
- Shake and check Open the basket after and shake it gently, so unpopped kernels move to the base. Close it again straight away. Never walk away from the machine, because popcorn can scorch quickly.
- Season and serve Tip the popcorn into a large bowl, sprinkle with salt and toss. Throw away any unpopped kernels, which are hard and can crack teeth.
Cooking times and temperatures
| Popcorn | Temperature | Time |
|---|---|---|
| Plain kernels, 60 gSingle layer in foil | 190 °C | 8–10 min |
| Without oilA few more unpopped kernels | 190 °C | 8–10 min |
| Small batch, 30 g | 190 °C | 6–8 min |
| Sweet popcornAdd sugar after cooking | 190 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use only loose kernels. Plain popping corn gives the best result. Do not use a microwave popcorn bag, which can burn.
- Add flavour after cooking. Salt, sugar and spices can scorch in the basket, so toss them through once the popcorn is in the bowl.
- Do not overfill. One layer of kernels is enough. Stacked kernels block each other's heat and many stay unpopped.
Serving
Serve popcorn as a snack for a film night or at a children's party, alongside other nibbles such as nachos or potato wedges. For a savoury mix, toss with a little paprika, grated parmesan or a pinch of chilli powder. Making popcorn in air fryer machines also leaves you with a warm basket you can use for a second small batch.
Storing and reheating
Keep cooled popcorn in an airtight container or a sealed bag at room temperature for up to 2 days. It goes stale quickly, so make only as much as you need. To revive soft popcorn, spread it in the basket and warm it at 150 °C for 1–2 minutes, watching it closely.
Variations
- Sweet popcorn: Toss the hot popcorn with 1 tbsp icing sugar and a pinch of cinnamon.
- Butter and salt: Melt 15 g butter, pour it over the popped corn and toss well (not vegan or dairy-free).
- Cheese and paprika: Mix 2 tbsp finely grated parmesan with 1 tsp smoked paprika and toss through while still warm (not vegan, dairy-free or vegetarian).
Troubleshooting
- Many kernels do not pop
- The kernels were old, dry or the heat was too low. Use fresh kernels from a sealed pack, make sure the air fryer is fully preheated and keep the layer to a single level.
- The popcorn is scorched
- The cooking time was too long. Stop as soon as the pops slow to 2–3 seconds apart. Rapeseed oil handles heat better than butter, so add butter after cooking.
- Popped corn blows into the heating element
- Light popped corn can lift in the fan. Keep the foil sides at least 3 cm high, use a small batch and open the basket to check on it often.
Frequently asked questions
Can you make popcorn in an air fryer?
Yes. Cook 60 g of kernels in a single layer in a foil-lined basket at 190 °C for 8–10 minutes. Stop when the pops slow to a few seconds apart.
Can you put a microwave popcorn bag in an air fryer?
It is not recommended. The paper bag can catch fire in the hot air, and the packaging is made for microwaves only. Use loose kernels instead.
Do you need oil for popcorn in an air fryer?
A teaspoon helps the salt stick and gives a better pop, but you can make popcorn without oil. Expect a few more unpopped kernels and a drier result.
What temperature and time should I use for airfryer popcorn?
190 °C for 8–10 minutes works for most 4–6 litre machines. Higher temperatures scorch before all the kernels have popped.
Rate this recipe
5.0 out of 5 · 89 ratings
