Are you looking for a guilt-free or gluten-free crunchy snack? You should try these Crunchy Roasted Corns! If you are always on the look-out of a healthy snack which is tasty at the same time, I guarantee you will love these addictive crunchy and spicy roasted corns.
Do you love your snack sweet or savory? When it’s snack time, I mostly prefer savory and if it’s spicy too, my pleasure doubles! One of my favorites is Spicy Crispy Roasted Chickpeas, which is another healthy savory snack. And roasted corns are my second favorite. I normally love to pair these with a big mug of very cold beer, but I don’t drink these days as I am still nursing our little Göktürk. He’s already 10 months old! Can you believe that?
Do you think dried corns are just used for making popcorn? Let me give you a secret. You have two other options with them. You can make either Buttered Corn with Chili or Crunchy Roasted Corns. Why don’t you make all three versions of dried corns and see the reactions of your guests? You can see which one will be loved more this way. My personal choice would be either the buttered ones or roasted ones since I love to chew corns as they are and I find these tastier, but Yusuf and my mom always prefer popcorn.
I haven’t tried making these with frozen or fresh corns, but I don’t think it’s a good idea as they may not get as crunchy.
I spiced up these corns with chili powder and salt as I like this combination, but you can add curry powder, Turkish 7 spices or some herb spices too like dried thyme or rosemary or whatever you like in your savory snacks.
These spicy and crunchy roasted corns are amazing when hot, but they are great when cold too. So you can make these with your kids’ favorite seasoning and put in their lunch box. They can enjoy these corns during breaks. Much better than store bought chips, right? I’m sure their friends will come over to ask for more!
Crunchy Roasted Corns
A healthy, gluten-free, spicy, crunchy and addictive savory snack with corns.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6
- 2 cups dried corn
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp salt
- Soak dried corns overnight and cook them in a pressure cooker for 30 minutes.
- Pat them dry well.
- Heat a non stick pan and add olive oil.
- Toss in corns and sprinkle salt and chili powder over them.
- Roast corns over high heat shaking the pan occasionally until crunchy and golden.