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Garlic-roasted corn snack 1WW
Ingredients
- Canola oil
- 1 tbsp(s), or vegetable oil
- Corn
- 4 medium, kernels removed
- Garlic powder
- 1½ tsp(s)
- Table salt
- ⅛ tsp(s), or to taste
- Smoked paprika
- 1 tsp(s)
Directions
- Preheat oven to 375ºF. Pour oil into a large, sided baking pan. Add corn, garlic powder, salt and paprika. Stir to mix.
- Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
- Notes
- Check after 25 minutes to make sure smaller pieces of corn are not burning. Store any uneaten kernels in an airtight container in the refrigerator for up to 3 days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.
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