Chili-Lime Mexican Peanuts

Christy Wilson, RDN

30 minutes

10 minutes

1/4 cup

easy

½ pound unsalted, roasted peanuts (about 2 cups)

2 ½ tablespoons fresh lime juice

1 tablespoon canola oil

2 teaspoon hot sauce

1 ¼ teaspoon chili powder

1 teaspoon Tajin (or similar chili lime seasoning mix)

¼ teaspoon garlic powder

¼ teaspoon kosher salt

1 teaspoon lime zest, divided

Directions

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper or silicone baking mat. Set aside.
In a medium bowl, add lime juice, oil, hot sauce, chili powder, Tajin, garlic powder, salt and ½ teaspoon of lime zest. Whisk into a slurry. Add peanuts and toss to coat.
Evenly spread entire contents of bowl onto prepared baking sheet. Bake for 20-25 minutes, stirring half-way through.
Allow peanuts to cool. Top with remaining lime zest before serving. Store in an airtight container or freezer bag up to two weeks, or freeze up to six months.

Fast and easy to do