Snack

Smoked Paprika and Parmesan Popcorn

Name: Smoked Paprika and Parmesan Popcorn
Prep time: 6 min
Total time: 6 min
Yield: 1 serving
Ingredients: 30 g Popcorn kernels; 1 tsp (5 g) Olive oil; 10 g Parmesan; Half a tsp Smoked paprika; A pinch Salt

Thirty grams of kernels popped in a teaspoon of oil and tossed hot with finely grated parmesan and smoked paprika. 201 kcal for a big bowl.

Calories: 201kcal
Protein: 7g
Fat: 9g
Carbs: 21g

Per serving, makes 1. 6 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Smoked Paprika and Parmesan Popcorn, plated and ready to serve. — The finished recipe. Smoked Paprika and Parmesan Popcorn

Ingredients 1 to 5 for smoked paprika and parmesan popcorn arranged separately on a dark worktop. — Ingredients 1 to 5. 30 g Popcorn kernels (Dry weight, before popping. Popped in a pan with no oil.). 1 tsp (5 g) Olive oil. 10 g Parmesan. Half a tsp Smoked paprika. A pinch Salt

Smoked Paprika and Parmesan Popcorn, preparation step 1: Heat the oil in a large lidded pan over medium-high heat with three kernels in it. When those pop, the oil is ready. — Step 1. Heat the oil in a large lidded pan over medium-high heat with three kernels in it. When those pop, the oil is ready.

Smoked Paprika and Parmesan Popcorn, preparation step 2: Add the rest of the kernels, put the lid on and shake the pan every twenty seconds. When the popping slows to one every two or three seconds, about three minutes in, take it off the heat. — Step 2. Add the rest of the kernels, put the lid on and shake the pan every twenty seconds. When the popping slows to one every two or three seconds, about three minutes in, take it off the heat.

The finished smoked paprika and parmesan popcorn. — Step 3. Tip into a bowl and at once toss with the parmesan, paprika and salt so they stick to the warm popcorn.

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Ingredients

Popcorn kernels30 g
Dry weight, before popping. Popped in a pan with no oil.
Olive oil1 tsp (5 g)
Parmesan10 g
Smoked paprikaHalf a tsp
SaltA pinch

Method

Heat the oil in a large lidded pan over medium-high heat with three kernels in it. When those pop, the oil is ready.
Add the rest of the kernels, put the lid on and shake the pan every twenty seconds. When the popping slows to one every two or three seconds, about three minutes in, take it off the heat.
Tip into a bowl and at once toss with the parmesan, paprika and salt so they stick to the warm popcorn.

Worth knowing

Thirty grams of kernels is about six big handfuls popped, and 201 kcal all told. The oil goes in the pan, not over the top, so it is counted once.
Grate the parmesan fine. Coarse shreds fall to the bottom of the bowl.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.