Crispy Nuts and Seeds with Parmesan, Za’atar and Sun-Dried Tomatoes

Ingredients

• 400 g Nut and seed mixture (Your choice, for example almonds, walnut halves and sunflower seeds)
• 2 tbsp Chia seeds
• 2 Egg whites (Approximately 60 g in total)
• 60 g Parmesan (Finely grated)
• 5 Sun-dried tomatoes (5 to 6 pieces, thinly sliced; estimated at approximately 40 g)
• Basil (A few fresh leaves, finely sliced, or dried basil; estimated at approximately 5 g of fresh basil)
• 2 tbsp Za’atar
• Salt (A pinch)

Steps

1. 1

   Preheat the oven to 160 °C. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, add your choice of nut and seed mixture along with the chia seeds.

3. 3

   Add the finely grated Parmesan, sliced sun-dried tomatoes, chopped or dried basil, za’atar and a pinch of salt. Mix to distribute the dry ingredients and herbs evenly.

4. 4

   Add the egg whites and stir thoroughly until the nuts and seeds are well coated. The mixture should be lightly bound by the egg whites without being soggy.

5. 5

   Transfer the mixture to the prepared baking sheet. Spread it into an even layer as much as possible and separate the nuts so they brown and crisp properly.

6. 6

   Bake at 160 °C for 10 to 15 minutes, until the mixture is golden and crispy. Watch it toward the end of baking to prevent the nuts or Parmesan from burning.

7. 7

   Remove the baking sheet from the oven and let the mixture cool completely at room temperature. It will become crispier as it cools, then can be enjoyed as a snack.

Notes

The nut and seed mixture can be customized. Let it cool completely before eating for maximum crispiness.

Nutrition per serving

• snack
• appetizer
• healthy
• vegetarian
• gluten-free
• crispy
• oven-baked
• Mediterranean