Pistachio Power

by Rona Berg

We all know that pistachios are delicious, but they fall behind the more popular walnuts and almonds, perhaps because we don’t know how healthy they are.  

These edible seeds of the Pistacia vera tree are an excellent source of protein, fiber and antioxidants, and they are loaded with healthy fats.

A fantastic addition to salads, or sublimely flavorful when simply enjoyed on their own, this spicy snack recipe from the amazing chefs at Rouxbe, the leading online culinary school, will find its way into your permanent repertoire.

  • 2 cups raw pistachios 
  • 4 to 6 cups water 
  • 1 tbsp onion granules 
  • 1 tbsp garlic granules 
  • 1 1/2 tbsp chili powder 
  • 1/2 tsp cayenne 
  • 3 tbsp maple sugar 

To prepare the pistachios, soak them in water for 3 to 4 hours to soften. Strain, reserving the pistachios and discarding the liquid.

To add the seasonings, place the pistachios in a mixing bowl with the remaining ingredients and toss well.

Set the dehydrator at 115°F (45°C). Spread an even layer of pistachios on the dehydrator trays, leaving room for air circulation. Continue to dehydrate for 7 to 10 hours or until crisp.

Store the pistachios in a sealed container and refrigerate to retain crispness.

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