It’s the season for candy corn. However, this is the Healthy Living blog, and we don’t recommend serving up a side of candy corn along with dinner. Yummy, yes. Healthy, no.
This roasted corn snack isn’t bad for your waistline, and it provides a big, bold taste and a satisfying crunch. I have a weakness for chips, and this is a great treat to have in place of calorie-laden potato chips or corn chips.
Of course, it’s gluten and dairy-free, as well.
2 cups dried corn
2 Tbs olive oil
1 Tbs chili powder
1 tsp salt
Soak dried corn in water overnight and then cook in a pressure cooker for 30 minutes.
Pat corn dry well.
Heat a nonstick pan and add olive oil.
Toss in corn and sprinkle chili powder and salt over corn.
Roast corn over high heat until crunchy and golden, shaking the pan occasionally.
Nutritional Information: Calories Per Serving: 512, Calories from Fat: 281, Fat: 31 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 2405 mg, Potassium: 862 mg, Carbohydrates: 64 g, Fiber: 10 g, Sugar: 10 g, Protein: 9 g.
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