Keepin’ It Real: Chili Popcorn

popcorn opener

You know when you go to the movies and you buy a big tub of popcorn, and before you know it you munch through most of it, and your fingers are covered in grease and salt, so you lick your fingers, but then maybe you don’t feel so well because you’ve eaten a ton of saturated fat, artificial flavorings, preservatives and salt in just a few minutes? Sorry if I just ruined this experience for some of you, but it’s important to know that you can still have popcorn!! There’s nothing wrong with being that person who sneaks in your own homemade, better then you can possibly ever buy, everyone will be jealous of you, popcorn, into the movie theater. The best part is, you will feel great, even after eating the whole bag.



You don’t need any special popcorn machines or air poppers to make amazing healthy popcorn at home, just some organic kernels and a medium size saucepan with a cover. To make popcorn I heat a tablespoon of avocado oil in the bottom of the pan. Avocado oil has a great neutral flavor, is a very healthy fat, and has a high smoke point making it a great choice for popcorn making. I put a few popcorn kernels in the bottom of the pan while the oil heats up. You know it’s ready when the popcorn pops. Beware of possible flying popcorn; this is why you have a cover. Pour in 1/2 cup of popcorn kernels and cover immediately, otherwise it can get dangerous. Shake the pan every few seconds to make sure the kernels pop evenly. After a few minutes your pot will start to fill up. Once the popping starts slowing down you are done, and have delicious homemade popcorn.


Now, lets talk toppings. In the past, when I’ve made healthy air popped popcorn and topped it with some sea salt or any seasonings; it always falls to the bottom. You eat through a bowl of bland popcorn and then you have a pile of salt at the bottom of the bowl to throw out. The spices needed something to help it stick, and that liquid “butter” they put on the movie theater popcorn is not an option. I mixed together a tablespoon of avocado oil with a tablespoon of chili power to make a paste and mixed it well with the still warm popped popcorn. It takes a minute or two to mix it in, but it comes out perfect. Each kernel is perfectly coated in just the right amount of spice. I like using chili powder because it adds a ton spice and flavor and not a lot of salt. This does not taste like healthy popcorn, just really good popcorn!


Keepin' It Real: Chili Popcorn
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 2-3 servings
  • 2 tbs. avocado oil, separated
  • ½ cup organic popcorn kernels
  • 1 tbs. chili powder
  • Pinch of sea salt, optional
  1. Heat 1 tbs. of avocado oil in the bottom of the pan.
  2. Add in a few kernels, when they pop, you know the oil is hot enough.
  3. Once the oil is hot, add in the ½ cup of kernels.
  4. Shake the pan every few seconds.
  5. Once the popping starts to slow down, turn off the stove, and transfer to a large bowl.
  6. In a small bowl, mix 1 tbs. of avocado oil with 1 tbs. of chili power and a pinch of salt (optional). Mix into a paste.
  7. Pour paste over popcorn and toss well to evenly coat popcorn. Might take a few minutes.
  8. Enjoy!!


It's only fair to share...
Email this to someonePin on PinterestTweet about this on TwitterShare on Facebook

Get More Updates!

Sign up to get exclusive updates & tips!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: