Cajun Puffed Lotus Seed Snack Mix

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Salt 1/4 tsp
Club House Chili Powder 1/2 tsp
Club House Garlic Powder 1/4 tsp
Club House Cumin, Ground 1/4 tsp
Club House Smoked Paprika 1/4 tsp
Club House Cayenne Pepper, Ground 1/8 tsp
Unsalted puffed lotus seeds 1 cup
Pretzel sticks 1/2 cup
Toasted coconut chips 1/2 cup
Unsalted raw almonds 1/2 cup
Unsalted raw pistachios 1/2 cup
Canola oil 2 tbsp

chef's tip

The lotus seed, also called makhana in India, is a staple in Asian cuisine. Since the harvesting season of the lotus flower is short, the lotus seed is most commonly found dried or puffed. The bitter germ is typically removed from the center of the seed before drying. Both dried and puffed lotus seeds provide an earthy, slightly floral flavor and have a firm, hearty bite when cooked. Lotus seeds are sold in Asian markets, specialty grocers and at many online retailers. Puffed lotus seeds are also sold as flavoured snacks.


Preheat oven to 325°F (160°C). Mix salt and spices in small bowl; set aside. Mix lotus seeds, pretzel sticks, coconut chips, almonds and pistachios in large bowl. Drizzle with oil and toss to coat. Add spice mixture; toss to coat well.

Spread mixture evenly on large shallow foil-lined baking sheet.

Bake 15 minutes or until fragrant, stirring every 5 minutes. Cool completely on wire rack. Store in airtight container up to 1 week.

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