This cashew trail mix gets a flavor kick from lime and chili peppers. After toasting the cashews, fold in Thai Chili coconut chips for an extra crunchy texture. Serve with a side of limes to squeeze over before serving.
Makes 4 cups
4 cups raw cashews
½ teaspoon ground ancho chile pepper
½ teaspoon ground chipotle pepper
¼ cup Real Coco Coconut Oil, melted
1 tablespoon salt
2 tablespoons finely grated lime zest
lime wedges, to garnish
1.43 ounce bag Real Coco Thai Chili Coconut Chips
Preheat oven to 325°F. Combine 4 cups raw cashews, ancho chile pepper, chipotle pepper, coconut oil, and 1 tablespoon salt; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes.Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, coconut chips, making sure to evenly distribute spices and zest. Squeeze lime juice over before serving.