Pairing popcorn with parmesan cheese is not really a novel idea, but popcorn parmesan crisps? That’s a whole new level of goodness! Imagine your favorite cheese flavored chips got together with popcorn and made something even better. This is a great recipe to switch things up once in a while if you’re bored with eating popcorn or cheese chips every movie night, or if you forgot to prepare something for the movie night with your friends and don’t want to serve regular popcorn, you can whip this up in a jiff. It takes no more than 15 minutes, including the time it takes to pop the popcorn.
Not only is this recipe ridiculously easy to make, it’s also very customizable. Do you or one of your friends don’t like parmesan cheese? – highly unlikely by the way – you can use a different type of cheese. Do you want some additional flavors? Just add some fresh garlic and some herbs, and there you go! You just made garlic and herb popcorn parmesan crisps! Feel free to customize however you like. If you want to give this recipe a try and show your creativity to your friends, tag along with us!
Obviously, there are a ton of regional cheese types you can use depending on where you live, but we’ll be listing a few of the more popular ones. A good rule of thumb is that the more moisture a cheese has, the less crispy it’ll be or the longer it’ll take it to become crispy. This is why you won’t be seeing mozzarella cheese in this list.
For this recipe, one of the best alternatives to parmesan would be cheddar cheese, a sharp and aged cheddar to be exact. But don’t worry if you can’t find or afford the aged stuff, regular cheddar would also work fine.
If you’re specifically a fan of the unique flavor of swiss cheese, you can use it as an alternative by all means. It’s best to go for an aged version if you can, such as an aged Wisconsin Swiss. But the fresh variety would also work.
Pepper Jack Cheese
The pepperiness and mild spiciness goes so well with the parmesan and popcorn, so you should definitely go for it if you really enjoy those kinds of flavors.
Just like the cheddar and swiss cheeses, you should use an aged Asiago if you can. But don’t worry if you can’t get your hands on an aged one, fresh Asiago cheese will also work.
Popping the Popcorn
Well, we can’t have popcorn parmesan crisps without the popcorn, right? It’s literally in the name! We’ll be writing down the stovetop method, but feel free to pop the popcorn with the method you’re comfortable with. Also, we opted to make butter popcorn since parmesan doesn’t have much fat in itself. But if you’re using a fattier variety of cheese, you can omit the butter.
What You’ll Need
- 2 tbsp corn kernels – yields 4 cups of popped popcorn
- 1 tbsp coconut or neutral oil
- ½ cup butter, melted
- Large pot with a tight fitting lid
- Large bowl
- In a medium saucepan, melt the butter over low heat and then set it aside
- Put the pot over medium heat, add the oil and wait for it to heat up for a couple of minutes
- Toss in a few corn kernels to test the temperature of the oil
- When they start popping, toss in the remaining kernels, give them a quick stir, and cover the lid
- After most of them have popped and the popping sound started to die down, take them off the heat and dump them to a large bowl
- Slowly drizzle the melted butter over the popped popcorn while mixing it until they’re evenly coated with the butter
Making the Popcorn Parmesan Crisps
Now that the popcorn is ready, we can get to the main event. Once you make them, you’ll see how easy and practical this recipe is, and it won’t be your last! The savory and scrumptious popcorn parmesan crisps will elevate your movie night or party to a whole new level. Invite your friends and family, and tell them to be prepared for a snack feast.
What You’ll Need
- 4 cups popped popcorn
- 6 cups grated parmesan cheese – leave ½ to use as a topping
- ¼ cup fresh rosemary, finely chopped
- ¼ cup fresh thyme, finely chopped
- ¼ cup dried parsley – optional
- 4 tsp garlic powder
- 4 tsp onion powder
- 2 tsp smoked paprika
- Preheat your oven to 400°F (200°C)
- Crumble up the popcorn and parmesan in the food processor by pulsing it a few times
- Dump the parmesan popcorn mixture into a bowl, add all of the spices, and mix well
- Scoop the mixture with an ice cream scoop or a regular spoon onto a parchment or silpat lined baking sheet
- Slightly nudge them into the shape you want them to be and transfer them to the oven
- Bake them for around 3 to 5 minutes until they’re golden brown – the time may vary depending on your oven
- Take them out of the oven and let them cool to room temperature – they won’t be crisp and cracker-like when they’re hot