Low Fat Homemade Roasted Corn Nuts
Crunchy, flavorful, and guilt-free—these Low Fat Homemade Roasted Corn Nuts are the ultimate healthy snack! Made with dried white corn kernels simmered to perfection and oven-roasted with a tantalizing blend of paprika, garlic powder, and onion powder, this recipe delivers a satisfying crunch without excess fat thanks to a light spray of olive oil. Perfect for snacking, party bowls, or even as a salad topper, these homemade corn nuts are easy to prepare with minimal ingredients and just 15 minutes of prep time. Plus, they’re low-fat, baked instead of fried, and store beautifully for up to two weeks, making them a convenient and wholesome treat. Whether you’re craving a snack or looking for an on-the-go alternative to store-bought options, these roasted corn nuts offer unbeatable flavor and crunch that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups dried white corn kernels
- 8 cups water
- 1 teaspoon salt
- 1 as needed olive oil cooking spray
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Rinse the dried white corn kernels thoroughly under cold water to remove any dust or debris.
In a large pot, combine the washed corn kernels with 8 cups of water. Add 1 teaspoon of salt and bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer the corn kernels for 30 minutes or until tender but not mushy. Remember to stir occasionally.
Drain the cooked corn kernels in a colander and run them under cold water to cool them quickly. Allow them to drain completely.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
Once the corn kernels are fully drained and slightly dried with a paper towel to remove excess moisture, spread them evenly on the prepared baking sheet.
Lightly spray the corn kernels with olive oil cooking spray, ensuring they are evenly coated.
In a small bowl, mix together paprika, garlic powder, and onion powder. Sprinkle the spice mix over the corn kernels evenly.
Bake the corn nuts in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even roasting and prevent burning.
Once the corn nuts are golden brown and crispy, remove them from the oven and let them cool completely on the baking sheet.
Store the roasted corn nuts in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 2.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1249 mg | 27% | |
*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.
