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If you are looking for a crunchy and delicious garnish for salads and avocado toast, or are simply wanting a delicious snack, then these Chili Roasted Pistachios are for you! They are packed with flavor and are the perfect crunchy topping and savory snack.
Ingredients
Pistachios – Use either plain or salted. Avoid purchasing nuts that have vegetable oils, sugar, etc. I think most salted / plain pistachios at the grocery store don’t have any, but double check the label to be sure 🙂
Avocado oil – To light coat the pistachios so the seasoning will stick.
Chili powder – Use a typical American blend of chili powder.
Salt – Only if needed. If the pistachios you are using already have salt or if the chili powder you use has a lot of salt, then you might not need to add any.
Kitchen supplies
Baking sheet – I recommend using a stainless steel baking sheet for all your baking needs.
Parchment paper – I recommend using unbleached parchment paper for a more non-toxic version.
Method
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Take the pistachios out of their shells if they have them.
- Place the pistachios in a bowl and toss in the avocado oil. Sprinkle with chili powder and toss again until evenly coated. If the pistachios you are using don’t have salt already and if the chili powder you are using doesn’t have salt, then sprinkle the pistachios generously with salt and toss together.
- Dump the pistachios onto the parchment paper lined baking sheet and spread into an even layer.
- Roast in the oven for 5-8 minutes until they don’t look shiny anymore and are golden.
- Remove from the oven and enjoy! Keep leftovers in a glass, airtight container (like a mason jar). Store at room temperature for up to 5 days or the refrigerator for up to 2 weeks.
- Please leave a comment and review if you made this recipe! <3
Modifications
- Adjust the seasoning to preference, whether that’s adding more chili powder or less, or by adding other seasonings such as garlic powder, onion powder, cayenne, etc.
- Sub avocado oil or melted butter or ghee in place of the olive oil.
Other recipes you’ll love
Fancy Avocado Toast with Crushed Chili Pistachios
How to Make Pickled Red Onions
I hope you love these Chili Roasted Pistachios! Please leave a comment and rating if you make the recipe. I would love to know how you like them! Also let me know what you use them for!! 🙂
PrintChili Roasted Pistachios
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Category: Snack, Topping
- Method: Oven
Ingredients
1/2 cup de-shelled pistachios
1 tsp avocado oil
1/2 tsp chili powder
Salt to taste
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Take the pistachios out of their shells if they have them.
- Put the pistachios into a bowl and toss in the avocado oil. Sprinkle with chili powder and toss again until evenly coated. If the pistachios you are using don’t have salt already and if the chili powder you are using doesn’t have salt, then sprinkle the pistachios generously with salt and toss together.
- Dump the pistachios onto the parchment paper lined baking sheet and spread into an even layer.
- Roast in the oven for 5-8 minutes until they don’t look shiny anymore and are golden.
- Remove from the oven and enjoy! Keep leftovers in a glass, airtight container (like a mason jar). Store at room temperature for up to 5 days or the refrigerator for up to 2 weeks.
- Please leave a comment and review if you made this recipe! <3
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