Chili Peanuts
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
peanuts
raw |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 3 | small |
red chili peppers
hot, dried |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
peanuts
raw |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 3 | small |
red chili peppers
hot, dried |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
Directions
Place the peanuts in a large rimmed baking pan.
Bake in a 350℉ (180℃) F oven, stirring occasionally, until lightly golden, about 15 minutes.
Remove from the oven.
Add the chili powder, cumin, chiles, and oil to the pan, blending well.
Return to the oven and continue to bake, stirring once, until the peanuts are a golden brown, 8 to 10 Minutes more.
Season to taste with the salt.
Serve warm or cool.
