Chili-Lime Mexican Peanuts

Bowl of chili lime peanuts on white and blue embroidered napkin, limes and chili powder in background

Christy Wilson, RDN

30 minutes

10 minutes

1/4 cup



½ pound unsalted, roasted peanuts (about 2 cups)

2 ½ tablespoons fresh lime juice

1 tablespoon canola oil

2 teaspoon hot sauce

1 ¼ teaspoon chili powder

1 teaspoon Tajin (or similar chili lime seasoning mix)

¼ teaspoon garlic powder

¼ teaspoon kosher salt

1 teaspoon lime zest, divided


  1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper or silicone baking mat. Set aside.
  2. In a medium bowl, add lime juice, oil, hot sauce, chili powder, Tajin, garlic powder, salt and ½ teaspoon of lime zest. Whisk into a slurry. Add peanuts and toss to coat.
  3. Evenly spread entire contents of bowl onto prepared baking sheet. Bake for 20-25 minutes, stirring half-way through.
  4. Allow peanuts to cool. Top with remaining lime zest before serving. Store in an airtight container or freezer bag up to two weeks, or freeze up to six months.

Nutrients Per serving

Calories from Fat190
Fat21 g
Trans Fat0 g
Cholesterol0 mg
Carbohydrate9 g
Protein9 g
Fiber3.4 g
Sodium304 mg

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