I also have a whirly-pop that I use to make popcorn. For the oil part, I just substitute a tablespoon of clarified butter (doesn't burn as easily as regular butter) for one of the tablespoons of oil and cook away. For the salt part, I either fine grind some salt and make my own seasoned sprinkles or use a variety of stuff (Parmesan cheese, nori, etc) I find around the pantry.

For air popped popcorn, I use the spray method and use flavoured oils.


In my experience, finding kernels suitable for making savory popcorn is easier than finding the type of kernels for sweet popcorn.