• 1 Tbsp basil
  • 1 Tbsp parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt or popcorn salt
  • 2 Tbsp olive oil
  • ¼ cup popping corn kernels (will make approx. 8 cups popped popcorn)


In a small bowl, mix together the basil, parsley, garlic powder, and salt.
Cook ¼ cup corn kernels in an air popper. Immediately upon popping, measure out 8 cups and transfer to a large bowl with a lid. Pour the spice mixture over the popcorn while it still very hot. Drizzle with olive oil, close the lid, and shake well until the popcorn is evenly coated. Doing this while the popcorn is hot will allow the spices to stick better to the popcorn, resulting in a better flavor.
Serve hot or store to snack on later in an air-tight container.

Makes 4 servings
Serving Size: 2 cups

Italian Breadstick Popcorn (serving size: 2 cups)


Calories 123
Fat 7.7g
Saturated Fat 1.1g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5.2g
Cholesterol 0.0mg
Sodium 282mg
Potassium 67.4mg
Carbohydrate 12.9g
Fiber 2.6g
Sugar 0.1g
Protein 2.1g

Air Popped Popcorn (serving size: 3 cups)


Calories 92
Fat 1.0g
Saturated Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.3g
Cholesterol 0.0mg
Sodium 1.0mg
Potassium 72.2mg
Carbohydrate 18.7g
Fiber 3.6g
Sugar 0.0g
Protein 2.9g

Modified from

Quick Tip: Prepare in the Microwave
In a small glass container, or a brown paper lunch bag, combine 1⁄4 cup popping corn and fold the top of the bag over a couple of times. Microwave on high for 2 to 3 minutes, until there are 4 or 5 seconds between pops. Open the bag or container carefully, because steam will have built up. Toss with your seasonings and a drizzle of butter or olive oil, or serve as is. Be sure to measure portions of added fats, as these can add up quickly.