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Chilli Peanuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These zesty chilli peanuts are a brilliant vegan snack that manages to be both refreshing and fiery at the same time. By combining the bright acidity of fresh lime juice with the smoky warmth of paprika and a kick of cayenne, you transform simple dry-roasted peanuts into a sophisticated nibble. They are incredibly easy to prepare and far superior to anything you might find in a packet, making them a reliable choice for your next gathering.

Ideal as a savoury accompaniment to a cold drink or as a protein-rich afternoon pick-me-up, this recipe is naturally plant-based and gluten-free. The slow roasting process ensures the coating dries to a crisp finish rather than becoming sticky. Once cooled, store them in an airtight container to maintain their crunch for several days.

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Ingredients for Chilli Peanuts

  • 40ml fresh lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon paprika (not hot)

  • 2 teaspoons fine sea salt

  • 1 teaspoon cayenne

  • 600g unsalted dry-roasted peanuts (about 475g )

How to make Chilli Peanuts

Preheat oven to 121°C with rack in middle.

Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.

Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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