Low-fat Vegan Chili Nuts

Well it is not really chili nuts but actually chili beans, but the crunchy consistency and the flavors tastes just like the delicious store-bought chili nuts, perhaps even better. If you want you can use chickpeas instead of soy beans, or you can try using raw unsalted peanuts/cashews. If using dried beans you have to soak them over-night and boil them for 1-2 hours. This time I skipped boiling them, and soaked them for 16 hours instead and therefore it took about 40 minutes in the oven before they were ready.  If you use canned/boiled beans it will take a lot less time, but remember to rinse them well with water before using them.

  • 3 cups soaked soy beans (chickpeas or mixed nuts will work too)
  • 1 tbsp olive oil OR olive oil spray
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground cumin
  • 1/2 tbsp crushed red pepper flakes
  • 3/4 tbsp cayenne pepper (or more if you like it extra spicy)
  • 1/4 tbsp ground cinnamon
  • Nutritional yeast (optional) and maldon salt 

  • Preheat the oven to 160 degrees Celsius/325 degrees Fahrenheit. In a bowl cover the beans with olive oil/spray and toss until evenly coated (about 10 sprays). Combine all the spices, except for salt and nutritional yeast, together before adding them in with the beans and mixing thoroughly.
  • Spread the beans in a single layer on a baking sheet, two if necessary, and (if using spray) spray with a little bit additional oil. Sprinkle on nutritional yeast and salt before placing it in the oven  It is very important that they are spread thinly across the baking sheet, or else they very easily get unevenly cooked.
  • They should cook anywhere from 10-40 minutes, or until crispy and golden, and you have to pay very close attention, so that they do not burn. To get the most even result you can toss around the beans every 10 minutes or so, so they get cooked on all sides properly. Stored in an airtight container, these can hold for several weeks, but they will probably be eaten a lot faster!

You can easily bring these with you in a little bag as a snack or even sprinkle on your breakfast cereal. If you are not very fond of chili nuts you can exchange all the spices and go for your favorite. Why not try an italian twist by using oregano, basil, pepper and rosemary, or you can try going for taco flavored by using my homemade taco spice mix. The possibilities are endless when it comes to this dish.

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