- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 124 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
- Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
- Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.
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