Popcorn may just be the worlds most popular snack, because of it’s light, crunchy and chewy texture. It is also really easy to eat without filling up.

The best part is that it’s generally healthy—high in fibre and low in calories, depending on how you make it. 

Popcorn isn’t that hard to make, it only needs to be heavily processed for convenience. The best part is that regular old popcorn is really inexpensive and lasts forever. 

Here are three ways to make this addictive snack:

1. On the Stove 

Sometimes the best ways are grandma’s ways. All it takes is a touch of oil (olive works, but there are fancier oils you can try, to add flavor). My go-to method is to drop a kernel in a dry pot over medium high heat and wait for it to pop. 

Once it goes, then you pour in the oil to coat the pan, lightly cover the bottom in kernels, and toss the lid on. When the popping dies down (I wait until I can count to five between pops) you’ve got your popcorn! Toss it with something delicious, and enjoy.

(c) Pexels 

2.  In an air popper 

If you’re making popcorn regularly, it’s well worth the $20 to invest in an air popper. They use no oil at all, so they’re incredibly healthy, and they couldn’t be easier to use. You put the kernels in the bottom, put a bowl in front of the spout, and turn it on. 

The popcorn pours out as soon as it’s ready, and you don’t have to worry about burnt kernels, or even paying that much attention.

For those of you who a) don’t have the fifteen minutes it takes to make stovetop popcorn or b) don’t make it often enough to warrant having a whole device just to do one thing (small apartment dwellers, raise your hands) this is the method for you.

3. In a paper bag in the oven

Here’s what you do: You get some brown paper bags and put 1/2 cup of popcorn, a pinch of salt, and just a touch of oil into it.

Then you need to fold the bag completely closed. Obviously, you can’t staple it, but that paper-tab-tear stapling method you may remember from school will work. 

Once it’s closed, microwave as you normally would. It’s a little touchy—so you’ll have to watch it to make sure the kernels don’t burn. And voila! Sit back down and enjoy the perfect snack.

Adapted from Cooking Light