Low Carb BBQ Corn Nuts
Get ready to snack smarter with these irresistibly crunchy Low Carb BBQ Corn Nuts! Made from dried hominy corn, this high-protein treat is seasoned with a smoky blend of paprika, garlic, onion, chili powder, and a touch of sweetness from erythritol, making it the perfect guilt-free indulgence for anyone following a low-carb lifestyle. Roasted to golden perfection in the oven, these savory kernels deliver a bold BBQ flavor without the carbs, making them ideal for keto diets or anyone craving a healthier snack alternative. Easy to prepare and ready in under an hour, these corn nuts are great for meal prepping, road trips, or game days. Enjoy a satisfying crunch while staying true to your low-carb goals!
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Recipe Information
Ingredients
- 2 cups dried hominy corn
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon erythritol or sugar substitute of choice
- 0.5 teaspoon ground black pepper
Instructions
Rinse the dried hominy corn thoroughly under cold running water to remove any dirt or debris.
In a large bowl, add the rinsed corn kernels and cover them completely with water. Let them soak for at least 8 hours or overnight. This will help soften the corn and reduce cooking time.
After soaking, drain the corn and pat dry with a clean towel to remove excess moisture.
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a separate small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, salt, erythritol, and ground black pepper. Mix well to combine the seasonings.
Place the dried corn kernels in a large bowl and drizzle with olive oil. Toss to coat the corn evenly.
Sprinkle the seasoning mixture over the corn. Toss the corn again to ensure the seasonings coat all the kernels.
Spread the seasoned corn evenly on the prepared baking sheet. Make sure they are in a single layer to ensure even cooking and crispiness.
Bake in the preheated oven for 40-45 minutes, stirring every 15 minutes, until the corn kernels are golden brown and crunchy.
Remove from the oven and let the corn nuts cool completely on the baking sheet. They will continue to harden as they cool.
Once cooled, transfer the low carb BBQ corn nuts to an airtight container for storage or serve immediately as a delicious snack.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
