Chili Lime Corn Nuts
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegan
Ingredients
Scale
- 2 cups giant corn kernels (pre-soaked) or canned hominy (rinsed and drained)
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh lime zest
Instructions
- Preheat your oven to 400°F (200°C). If using canned hominy, rinse it thoroughly and pat it very dry with paper towels. Removing excess moisture is the secret to getting a truly crispy texture rather than a chewy one.
- In a large mixing bowl, toss the dried corn kernels with the oil until every piece is lightly coated. Add the chili powder, smoked paprika, cumin, sea salt, and cayenne pepper. Stir well to ensure the spices are evenly distributed across the corn.
- Spread the seasoned corn in a single layer on a large baking sheet lined with parchment paper. Place in the oven and bake for 45 to 50 minutes. Make sure to stir the corn every 15 minutes to prevent burning and to ensure even crisping.
- Remove the baking sheet from the oven once the corn nuts are golden brown and crunchy. While they are still hot, drizzle the lime juice over them and sprinkle with the lime zest. Give them one last toss to combine.
- Allow the corn nuts to cool completely on the baking sheet. They will continue to crisp up as they reach room temperature. Once cooled, they are ready to be enjoyed!
Find it online: https://www.flavfresh.com/snacks/chili-lime-corn-nuts/