📝 About This Recipe
Discover the ancient power of the Andes with these impeccably roasted Chocho seeds, a nutritional powerhouse boasting more protein than almost any other legume. Often referred to as 'Andean Lupin,' these seeds transform in the oven from dense pearls into light, crunchy snacks with a sophisticated nutty profile. This recipe elevates the humble seed with a vibrant blend of smoky heat and zesty citrus, creating a plant-based protein snack that is as addictive as it is healthy.
🥗 Ingredients
The Seeds
- 3 cups Chocho seeds (Lupinus mutabilis) (cooked, rinsed, and thoroughly dried)
- 2 tablespoons Extra virgin olive oil (high quality for better flavor)
- 1 tablespoon Avocado oil (for its high smoke point)
The Spice Rub
- 1.5 teaspoons Smoked Spanish paprika (Pimentón) (sweet or bittersweet)
- 1 teaspoon Cumin powder (toasted if possible)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Cayenne pepper (adjust for desired heat level)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Finish
- 1 tablespoon Lime zest (from about 2 fresh limes)
- 1 teaspoon Fresh lime juice (added at the very end)
- 2 tablespoons Fresh cilantro (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position the oven rack in the middle to ensure even air circulation around the seeds.
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2
The secret to crunch is dryness. Take your cooked chocho seeds and roll them between two clean, lint-free kitchen towels. Gently massage them to remove every trace of surface moisture.
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3
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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4
In a small mixing bowl, whisk together the smoked paprika, cumin, garlic powder, onion powder, coriander, cayenne, salt, and black pepper until perfectly blended.
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5
Place the dried chocho seeds in a large mixing bowl. Drizzle with the olive oil and avocado oil, tossing thoroughly until every seed is shimmering and evenly coated.
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6
Sprinkle about two-thirds of the spice mixture over the oiled seeds. Toss vigorously to distribute the spices. Reserve the remaining spice mix for a post-roast flavor boost.
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7
Spread the seeds onto the prepared baking sheet in a single layer. Ensure they are not crowded; if they are too close together, they will steam rather than roast.
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8
Slide the tray into the oven and roast for 20 minutes. You should hear a faint sizzling sound.
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9
Remove the tray and use a spatula to toss the seeds thoroughly. This ensures they brown evenly on all sides. Return to the oven.
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10
Roast for another 15-20 minutes. Watch for the seeds to turn a deep golden brown and feel light when shaken. They should be firm to the touch.
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11
Turn off the oven, crack the door open slightly, and let the seeds sit inside for 5 more minutes. This 'curing' step helps maximize the final crunch.
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12
Remove from the oven and immediately transfer the hot seeds to a clean bowl. Toss with the remaining spice mixture and the fresh lime zest.
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13
Drizzle with the teaspoon of lime juice and toss one last time. The heat from the seeds will evaporate the moisture of the juice, leaving only the concentrated citrus flavor.
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14
Garnish with fresh minced cilantro and serve warm, or allow to cool completely for maximum crispness.
💡 Chef's Tips
Always use pre-soaked or cooked chocho seeds; raw seeds contain bitter alkaloids that must be removed through a long soaking/rinsing process. For the ultimate crunch, do not skip the towel-drying step; even a little water will lead to a soft, chewy texture. If you notice the spices browning too quickly, lower the oven temperature to 350°F and extend the roasting time by 10 minutes. Store cooled leftovers in an airtight glass jar at room temperature for up to 5 days, though they are best enjoyed within 48 hours. Experiment with the spices—try nutritional yeast for a 'cheesy' vegan version or chili lime seasoning for a Mexican flair.
🍽️ Serving Suggestions
Serve as a high-protein alternative to croutons on a fresh Caesar or garden salad. Pair with a cold Peruvian pisco sour or a crisp Lager to balance the smoky, salty flavors. Mix with roasted corn (chulpe) and plantain chips for an authentic Andean snack mix. Sprinkle over a creamy avocado toast for a satisfying textural contrast. Enjoy as a standalone 'power snack' during hikes or long workdays.