There’s a lot to love about popcorn: the crunch, its customizable nature and especially the fact that it’s a great source of fiber. Plus, it’s even healthier if you air-pop it without using any oil. But if you, like me and don’t have a popcorn maker, you’re likely to make it in a pot on the stove.. However, the last time I made popcorn, I looked over at my air fryer and wondered if I could pop popcorn in it. When I went online to search for an answer, I couldn’t find a conclusive response, so I decided to reach out to an air fryer manufacturer and professional chefs for their expert advice.. Experts weigh in on air fryer popcorn. I reached out to Ninja, makers of the Ninja Crispi, CNET’s pick for the best air fryer overall. While the air fryer is a versatile appliance that can even roast a whole chicken, it can’t pop popcorn — yet.. Well, technically it can, but that doesn’t mean it should.. “At Ninja, we’re always testing the boundaries of what our technology can do, and popcorn in an air fryer is something our culinary and product development teams have explored. However, we advise against trying to make popcorn in an air fryer,” a Ninja Kitchen representative tells CNET. “Air fryers circulate heat differently than traditional popcorn makers, which means kernels don’t reach the sustained heat needed in the required time.”. Because popcorn is lightweight, Sharniquia White, chef and registered dietitian, explains that if you try to make it in an air fryer, it can fly up into the device’s heating element, get stuck near the fan, burn from uneven airflow and leave you with a frustrating amount of unpopped kernels. All cons, no pros.. Given the safety hazards and unsatisfying results, you’ll want to avoid using an air fryer for popcorn. At least until the technology catches up.. While air fryers such as the Ninja Crispi Pro can roast an entire chicken, they can’t pop popcorn just yet. Ninja. Pro chefs on the best way to make popcorn. Since the air fryer is out for popcorn, I asked my chef sources for their recommendations on making the best popcorn.. White says that the stovetop wins every time if you want a fluffy texture, rich flavor and full expansion of your kernels. She provides these handy instructions for getting the best results:. Heat 2-3 tablespoons of oil in a large, heavy-bottom pot over medium heat.. Add 2-3 kernels to test if the oil is hot enough. When they pop, add ½ cup kernels.. Cover and gently shake the pot occasionally.. Remove from heat when popping slows.. You control the oil, the salt and the outcome.. However, if you make popcorn all the time, plant-based chef Shauna McQueen, MS, RD, founder of Food School, recommends purchasing a low-cost pan with a lid you can crank to move the popcorn kernels around.. “The other option is automatic and will self-stir the kernels,” McQueen adds. “I’ve used both and have had to replace both within a few years of use, but find the automatic one most convenient.”. As