My husband and I run a fly fishing guide service out of our home so we always have a ridiculous stash of kettle chips on hand, always. For a while this was a serious PROBLEM for me. Crave something crunchy? Chips.
Recently, I’ve been able to curb this craving by buying the insanely expensive Curry Cashews in the bulk section of my grocery store. I haven’t touched the chips in months and was ALMOST satisfied. Sometimes, depending on the part of the bulk bag that I got, the seasonings just weren’t enough, I wanted more spice. So this week I decided to make my own and the spice is ON POINT!
2c raw cashews
3T olive oil
2T Thai seasoning
Preheat oven to 325°F. Roast cashews, dry on a baking sheet for 5 minutes. Stir together oil, Thai seasoning, turmeric, salt and pepper in a bowl. Add cashews and toss to coat. Spread evenly on a sheet pan and bake for about 5-6 minutes. Cool.