Soynuts are a great source of protein and a wonderful snacking idea. A half cup provides 7 grams of fiber and 34 grams of protein. I'm a huge fan of the seasoned and spicy soynuts I find in my health food store, but as I was reading the label, I discovered that egg whites are a common ingredient.
These are a great egg-free variation, and the spice possibilities are almost endless. And rather than heat up my kitchen with the oven on, I did these in a half batch in the toaster oven and they turned out marvelously. Warning - these can be extremely addictive.
2 cups roasted unsalted soynuts*
1 1/2 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp cinnamon
In a bowl, stir soynuts and olive oil together. Place into a brown paper bag and shake with spices until well coated. Place into preheated oven and bake 35-40 minutes, stirring occasionally. Remove from oven, pour onto a papertowel lined plate, and allow to cool. Store in airtight container.
*If you can only find salted soynuts, just use garlic powder in place of garlic salt.