Best 4 Mixed Chipotle Nuts With Chips Recipes
Indulge in a tantalizing flavor journey with our Mixed Chipotle Nuts with Chips recipe, a delightful fusion of spicy and savory. This delectable snack combines the crunch of tortilla chips with a symphony of roasted nuts and seeds, all coated in a tantalizing chipotle glaze. Experience the perfect balance of heat and smokiness as you savor each bite.
Accompanying this star recipe is a trio of equally enticing variations that cater to different taste preferences. For those seeking a classic chipotle experience, the Chipotle Roasted Chickpeas offer a guilt-free indulgence, while the Chipotle Roasted Cashews provide a touch of luxury with their buttery richness. Craving something sweet and salty? The Chipotle Candied Pecans are sure to satisfy with their irresistible combination of sweet and savory flavors.
Each recipe is crafted with carefully selected ingredients and easy-to-follow instructions, ensuring that you can effortlessly create these delectable treats in the comfort of your own kitchen. Whether you're hosting a party or simply seeking a satisfying snack, our Mixed Chipotle Nuts with Chips and its accompanying recipes are guaranteed to hit the spot. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more.
SPICY CHIPOTLE PEANUTS
Provided by Trisha Yearwood
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- 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.
SPICY CHIPOTLE MIXED NUTS WITH BACON AND POPCORN
A mix of cashews, macadamia nuts, peanuts and walnuts get a spicy kick from chipotle powder and crumbled dried chiles. Tossing the nuts with bacon and popcorn completes this addictive snack.
Provided by Food Network
Time 35m
Yield About 5 cups
Number Of Ingredients 16
Steps:
- For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews, macadamia, peanuts and walnuts and toss to coat. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn, bacon and chilies and transfer to a large bowl to serve.
FISH AND CHIPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
- Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
- Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
- Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
- Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
- Serve the fish with the chips and malt vinegar and/or tartar sauce.
- In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.
CHIPOTLE AND ROSEMARY ROASTED NUTS
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Tips:
- Use a variety of nuts for different flavors and textures. The recipe suggests almonds, pecans, walnuts, and peanuts, but you can also try cashews, hazelnuts, or macadamia nuts.
- Roast the nuts before coating them. This will help to bring out their flavor and make them more crunchy.
- Use a good quality chipotle powder. This is the key ingredient that will give the nuts their smoky flavor. You can find chipotle powder at most grocery stores.
- Coat the nuts in a mixture of oil, chipotle powder, salt, and pepper. You can also add other spices, such as garlic powder or onion powder, to taste.
- Bake the nuts in a preheated oven until they are evenly coated and fragrant. Stir the nuts occasionally to ensure that they cook evenly.
- Let the nuts cool before serving. Once they have cooled, you can store them in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Mixed chipotle nuts with chips are a delicious and easy-to-make snack that can be enjoyed on their own or served with your favorite dip. They are also a great addition to trail mix or salads. With a few simple ingredients and a little time, you can create a healthy and flavorful snack that everyone will love.
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