Small Farm Big Life

menu icon
subscribe
search icon

Gluten Free Homemade Dog Biscuits

These gluten free homemade dog biscuits are super easy to make! This recipe for pup treats uses pumpkin and peanut butter. It's so simple to bake healthy cookies for your pets.

a glass jar of gluten free homemade dog biscuits with a blue and white dog leash

My gluten free homemade dog biscuits are a brighter orange because I used natural peanut butter and a duck egg. Duck eggs have very orange yolks that can make baked goods a bit darker orange. If your dog biscuits aren't this color that is completely fine and is based on the types of ingredients you choose to use.

our black, white and tan basset hound Mario with a gluten free homemade dog biscuit
[feast_advanced_jump_to]

Ingredients

Canned Pumpkin Puree
Creamy Peanut Butter
Egg
Gluten Free Rice Flour
Arrowroot Powder
Milk
Chicken Broth

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In the bowl of your stand mixer beat the pumpkin puree, creamy peanut butter and egg until mixed together. 

Add the gluten free rice flour, arrowroot powder, milk and chicken broth. Beat until a dough forms and begins to stick together in the bowl of your mixer. 

Place the dough between two pieces of parchment paper and roll out to your desired thickness. I rolled my biscuits out to about ⅛ of an inch, but you could do thicker. I used a small dog biscuit shaped cookie cutter . If you don't have a cookie cutter roll the dough into 1 inch balls and then press them out with the palm of your hand or a fork.

The biscuits won't spread very much when baked, so you can place them fairly close together on the baking sheet. I did 6 biscuits high by 8 biscuits wide on my baking sheets.

Bake at 350 degrees for 12 minutes. If you choose to make thicker biscuits they may take a bit longer. 

When done the biscuits will be dry and slightly crisp to the touch, much like a pie crust. 

Supplies

If you like this recipe you might also enjoy:

Gluten Free Creamy Pumpkin Pasta Sauce
Gluten Free Baked Pumpkin Donuts
Gluten Free Pumpkin Pie Granola
Gluten Free Pumpkin Oatmeal Cake
Gluten Free Pumpkin Cake with Cream Cheese Frosting

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Homemade Dog Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 42 minutes
  • Yield: 144 small biscuits 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free homemade dog biscuits are super easy to make! This recipe for pup treats uses pumpkin and peanut butter. It's so simple to bake healthy cookies for your pets.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In the bowl of your stand mixer beat the pumpkin puree, creamy peanut butter and egg until mixed together. 

Add the gluten free rice flour, arrowroot powder, milk and chicken broth. Beat until a dough forms and begins to stick together in the bowl of your mixer. 

Place the dough between two pieces of parchment paper and roll out to your desired thickness. I rolled my biscuits out to about ⅛ of an inch, but you could do thicker. I used a small dog biscuit shaped cookie cutter . If you don't have a cookie cutter roll the dough into 1 inch balls and then press them out with the palm of your hand or a fork.

The biscuits won't spread very much when baked, so you can place them fairly close together on the baking sheet. I did 6 biscuits high by 8 biscuits wide on my baking sheets.

Bake at 350 degrees for 12 minutes. If you choose to make thicker biscuits they may take a bit longer. 

When done the biscuits will be dry and slightly crisp to the touch, much like a pie crust. 

Notes

Be sure to use pumpkin puree and not pumpkin pie filling!

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dog Treats
  • Method: Baking
  • Cuisine: Gluten Free

Storage

Once the gluten free dog biscuits have cooled completely store them in an air tight container in the refrigerator for up to one month.

Top Tip

It is important to store these dog biscuits in the refrigerator or freezer! They are made without preservatives so they won't be shelf stable like store bought dog biscuits.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

Is peanut butter good for dogs?

Yes. Peanut butter can be a good source of protein and healthy fats for your dog. Be sure to check the label and make sure there isn't any xylitol in the ingredients. I like to use all natural peanut butter that is simply peanuts ground into a butter.

If your natural peanut butter is separated from the oil use a hand mixer with one beater to blend the peanut butter and oil back together. I prefer to use creamy peanut butter so there aren't any choking hazards.

Is pumpkin good for dogs?

Yes. Pumpkin is great for your canine's digestive system. Pumpkin is a great source of fiber and has prebiotic properties. It is also rich in Vitamin A, which is great for your pooches brain and eyes.

Please be aware with any ingredients if your dog has an allergy or a reaction to stop using them immediately. I can only speak for what has been amazing for our basset hound, Mario.

Cute Dog Supplies:

Gluten Free Instant Pot Sausage and Kale Soup

This healthy gluten free instant pot sausage and kale soup is perfect for a Keto or low carb diet. It's made with Italian sausage, Tuscan kale and sour cream. This delicious stew is creamy and perfect for lunch or dinner.

three white bowls of gluten free instant pot sausage and kale soup

Gluten Free Instant Pot Sausage and Kale Soup is a hearty and flavorful dish inspired by Instant Pot Zuppa Toscana. This Tuscan soup features savory Italian sausage and nutrient rich kale, making it a perfect choice for soup weather.

Easy to prepare in the Instant Pot, it's one of the best Instant Pot recipes for a quick, healthy dinner on a budget. With its comforting flavors and wholesome ingredients, this sausage and kale soup is ideal for those seeking delicious and healthy recipes without compromising on taste.

Enjoy a satisfying bowl of this meat soup that fits perfectly into any gluten free meal plan!

If you are looking for more instant pot recipes try: The Best Gluten Free Instant Pot Recipes

You can find more soup recipes here: My Favorite Gluten Free Soup Recipes

three white bowls of gluten free instant pot sausage and kale soup
[feast_advanced_jump_to]

Ingredients

Olive Oil
Yellow Onion
Minced Garlic
Carrots
Celery
Ground Italian Sausage
Chicken Stock
Kale
Sour Cream
Heavy Whipping Cream
Arrowroot Powder or Cornstarch
Sea Salt
Coarse Ground Black Pepper
Dried Basil

Instructions

With your Instant Pot on the saute setting cook the onion, garlic, carrots and celery until the onions are translucent and the vegetables are starting to soften, about 3-5 minutes.

Add the chicken stock, salt, pepper and basil. Let the chicken stock heat up until steaming, but not boiling.

Add the turkey sausage in bite size chunks to the soup. The turkey sausage will finish cooking when under pressure. 

Securely put the lid on your Instant Pot. Using manual mode cook the soup for 18 minutes. Let the steam release naturally.

Once the steam has released naturally take the lid off and add the chopped kale. Turn the saute function back on and add the sour cream, heavy whipping cream and arrowroot powder. Stir the soup constantly to bring back up to steaming and allow the kale to wilt. This should only take 4-5 minutes.

The soup will be very hot. Let cool slightly before serving.

Supplies

Frequently Asked Questions

How do I thicken gluten free soups?

I like to use arrowroot powder to thicken gluten free soups. You can also use gluten free flour or tapioca starch as gluten free thickeners. For this gluten free instant pot sausage and kale soup recipe I used arrowroot powder to slightly thicken the soup.

If you can't have arrowroot powder or tapioca starch you can simply skip the step of thickening the soup. Your soup will be slightly more liquid, but will still taste amazing. You could also choose to cook the soup down more to remove some liquid. If you choose this step be sure to use medium low heat and to stir the soup constantly so it doesn't burn.

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Instant Pot Sausage and Kale Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 38 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy gluten free instant pot sausage and kale soup is perfect for a Keto or low carb diet. It's made with italian sausage, tuscan kale and sour cream. This delicious stew is creamy and perfect for lunch or dinner.

Ingredients

Scale

Instructions

With your Instant Pot on the saute setting cook the onion, garlic, carrots and celery until the onions are translucent and the vegetables are starting to soften, about 3-5 minutes.

Add the chicken stock, salt, pepper and basil. Let the chicken stock heat up until steaming, but not boiling.

Add the turkey sausage in bite size chunks to the soup. The turkey sausage will finish cooking when under pressure. 

Securely put the lid on your Instant Pot. Using manual mode cook the soup for 18 minutes. Let the steam release naturally.

Once the steam has released naturally take the lid off and add the chopped kale. Turn the saute function back on and add the sour cream, heavy whipping cream and arrowroot powder. Stir the soup constantly to bring back up to steaming and allow the kale to wilt. This should only take 4-5 minutes.

The soup will be very hot. Let cool slightly before serving.

Notes

When adding the arrowroot powder put the one tablespoon of arrowroot powder in a small bowl along with one tablespoon of water. Stir until the powder is completely dissolved and then add this mixture to the soup. This will prevent lumps in your soup.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

I love how simple this soup is to make. With very little preparation time I can have sausage and kale soup in the Instant Pot cooking for dinner. It's also simple if you do meal planning to cut the vegetables ahead of time so they are ready to be cooked.

Thai Style Cabbage Salad

This Thai Style Cabbage Salad is an easy, quick, and delicious take on a Thai crunchy slaw that works perfectly as a lunch salad recipe or a light easy dinner recipe. It's a refreshing Asian inspired salad with crisp texture, bold flavor, and a satisfying, hearty feel that makes it one of the best salads for lunch.

If you love a cold Asian salad that is fresh but filling, this Thai cabbage salad recipe hits that sweet spot.

a white serving bowl of thai style cabbage salad next to a small wooden bowl of salt.

What really makes this Thai peanut cabbage salad shine is the creamy peanut dressing. It's rich, balanced, and absolutely the best for coating every bite. The result is a healthy Thai salad that feels indulgent while still fresh and vibrant, making it a standout Asian cabbage salad you'll want on repeat.

Whether you're learning how to make Thai cabbage salad or looking for a new easy Thai salad, this Thai slaw with peanut dressing is a go to cabbage salad recipe that delivers big flavor with minimal effort.

I love to make a batch of this salad and have it for lunch. It's similar to a Thai cabbage wrap, but much easier to make and store. I think this Thai style cabbage salad gets better the next day after the vegetables have soaked up some of the peanut dressing.

Coleslaw is one of my favorite side dishes especially during the warmer months. You might also enjoy my recipes for Southwestern Style Coleslaw, Southwestern Style Coleslaw, Easy Apple Slaw with Poppyseed Dressing or Gluten Free Coleslaw.

a salad plate of thai style cabbage salad next to a white serving bowl of the salad.
[feast_advanced_jump_to]

Ingredients

Coleslaw Mix
Green Onions
Red Bell Pepper
Cilantro
Creamy Peanut Butter
Coconut Aminos
Sesame Oil
Rice Vinegar
Granulated Sugar
Dried Ground Ginger
Dried Ground Garlic
Water
Red Curry Paste
Sea Salt
Lime Juice

Instructions

In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.

Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.

In a large bowl pour the coleslaw mix, chopped green onions, chopped red bell pepper and chopped cilantro. Pour the dressing over top and mix until all the vegetables are coated.

Refrigerate for at least two hours before serving.

Serve as a side dish or add chicken to enjoy as a meal.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Style Cabbage Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for Thai style cabbage salad has an easy peanut dressing that is delicious! This cold salad uses peanut butter and sesame oil the dressing to give it great flavor. It makes a creamy side dish or is great on it's own.

Ingredients

Scale

Peanut Dressing:

Instructions

In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.

Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.

In a large bowl pour the coleslaw mix, green onions, red bell pepper and cilantro. Pour the dressing over top and mix until all the vegetables are coated.

Refrigerate for at least two hours before serving.

Serve as a side dish or add chicken to enjoy as a meal.

Notes

This salad is delicious with cubed, cooked chicken breast as an added protein.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Chopped
  • Cuisine: Gluten Free

Storage

Store the salad in an air tight container in the refrigerator for up to 5 days. Stir the leftover salad each time before serving.

Top Tip

I like to make this salad the day before I want to serve it. This gives the dressing enough time to coat all of the ingredients and for the cabbage to wilt slightly. The salad is my favorite on day two!

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

Can I eat cabbage raw in a salad?

Yes! For this recipe I used bags of cabbage salad mix, but you could slice up green cabbage and use that too. Cabbage belongs to the brassica family of vegetables (broccoli, cauliflower, etc.) and is full of vitamins K and C.

How long does this Thai style cabbage salad last?

After making this Thai style cabbage salad I like to store it in the refrigerator for a couple of hours at least before serving. Having some time for the dressing the cool and mix with the cabbage makes this dish really yummy.
You can store the cabbage salad in a sealed container in the refrigerator for 3-5 days after making it.

Gluten Free Instant Pot Chicken and Mushroom Soup

This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option.

three white bowls of gluten free instant pot chicken and mushroom soup with a dollop of sour cream on top

Gluten Free Instant Pot Chicken and Mushroom Soup is a comforting and creamy dish that combines tender chicken with savory mushrooms and fresh vegetables. This easy-to-make soup features a rich flavor profile, making it a perfect meal in a bowl.

Ideal for busy weeknights, this recipe is low carb and packed with healthy ingredients, showcasing the best of mushroom soup recipes. Whether you're looking for a comforting dinner or a homemade soup option, this Instant Pot recipe is sure to become a favorite in your collection of delicious soup recipes.

If you are looking for more Instant Pot soup recipes try my Instant Pot Beef and Vegetable Soup, my Gluten Free Vegetarian Instant Pot Split Pea Soup, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.

You can find all of my soup recipes here: Gluten Free Soup Recipes

You can find all of my Instant Pot recipes here: Gluten Free Instant Pot Recipes

a white bowl of gluten free instant pot chicken and mushroom soup with a spoon full of it lifted above the bowl
[feast_advanced_jump_to]

Ingredients

Olive Oil
Yellow Onion
Minced Garlic
Carrots
Celery
Frozen Mushrooms or Fresh Mushrooms
Chicken Breast
Dried Rosemary
Dried Thyme
Dried Sage
Sea Salt
Coarse Ground Black Pepper
Chicken Broth
Sour Cream
Heavy Whipping Cream

Instructions

With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.

Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables

Turn off the saute function. Add the cubed chicken breast and chicken broth.

Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.

Let the instant pot release pressure naturally.

After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.

Supplies

Frequently Asked Questions

Can I put raw chicken in the instant pot?

Yes. For this recipe I cube the raw chicken and then put it in the instant pot to cook. There is no need to cook the chicken before adding it to the soup ingredients to cook in the pressure pot.

I like to cube the raw chicken so I don't have to shred the chicken in the hot soup. With the chicken breasts already cubed the soup is ready to serve when it's done cooking. I think it makes it so much easier.

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Instant Pot Chicken and Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 33 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option. 

Ingredients

Scale

1 Tbsp. Olive Oil
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
1 cup Carrots, chopped
3 stalks Celery, chopped
2 - 10 ounce bags Frozen Chopped White Mushrooms or Fresh Mushrooms
3 Chicken Breasts, cubed
1 tsp. Dried Rosemary
1 tsp. Dried Thyme
½ tsp. Dried Sage
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 - 32 ounce container Chicken Broth
½ cup Sour Cream
½ cup Heavy Whipping Cream

Instructions

With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.

Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables

Turn off the saute function. Add the cubed chicken breast and chicken broth.

Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.

Let the instant pot release pressure naturally.

After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.

Notes

If you would like a dairy free version omit the sour cream and heavy whipping cream.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Air Fryer Spicy Roasted Peanuts

Air fryer spicy roasted peanuts are a quick, easy way to turn a simple pantry staple into a bold, crunchy snack. Using the air fryer gives the peanuts an evenly roasted texture in a fraction of the time, creating perfectly crisp results without constant stirring.

This method is ideal when you want a fast homemade snack that feels a little elevated but requires minimal effort.

small bowls of air fryer spicy roasted peanuts on a large copper tray

These spicy roasted peanuts are great for snacking, game days, or serving as a simple appetizer, and they naturally fit gluten free lifestyles. The air fryer brings out deep roasted flavor while keeping the process straightforward and mess free.

Whether you're craving something crunchy, spicy, or just need a quick homemade option, this is an easy recipe you'll come back to again and again.

My favorite part of roasting my own nuts in the air fryer is controlling what type of oil I use. I love to use avocado, olive or coconut oil in my nut mixes to add healthy fat into my diet. I can also control how spicy this recipe is by simply adding a bit less hot sauce or eliminating the cayenne pepper.

If you like this try my Gluten Free Air Fryer Chex Mix, my Air Fryer Sweet and Salty Roasted Cashew Nuts, my Air Fryer Savory Herb Roasted Nuts or my Air Fryer Salt & Pepper Roasted Cashews.

If you are looking for more air fryer recipes try: My Favorite Gluten Free Air Fryer Recipes

a small wooden bowl of air fryer spicy roasted peanuts on a copper tray
[feast_advanced_jump_to]

Ingredients

Olive Oil
Raw Peanuts
Old Bay Seasoning
Sea Salt
Cayenne Pepper
Nutritional Yeast
Cholula Hot Sauce

Instructions

Place parchment paper on a baking sheet and set aside.

Place all of the ingredients into a mixing bowl and stir to coat the peanuts thoroughly. 

Pour the nut mixture into the air fryer and spread the peanuts around to create an even layer.

Air fry at 330 degrees for 11 minutes. 

Pour the peanuts onto a parchment lined baking sheet to cool.

Let the nuts cool completely before moving them to a sealed container or bag to store them.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air Fryer Spicy Roasted Peanuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 16 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for air fryer spicy roasted peanuts is the perfect snack! These air fried peanuts are a healthy snack idea that is crunchy and salty. They are great for a low carb or keto diet. I love making homemade roasted nuts in the air fryer for a delicious snack option.

Ingredients

Scale

Instructions

Place parchment paper on a baking sheet and set aside.

Place all of the ingredients into a mixing bowl and stir to coat the peanuts thoroughly. 

Pour the nut mixture into the air fryer and spread the peanuts around to create an even layer.

Air fry at 330 degrees for 11 minutes. 

Pour the peanuts onto a parchment lined baking sheet to cool.

Let the nuts cool completely before moving them to a sealed container or bag to store them.

Notes

If you want more or less spice you can change how much cayenne pepper and Cholula Hot Sauce you use.

  • Prep Time: 5 minutes
  • Cook Time: 11 minutes
  • Category: Snacks
  • Method: Air Fryer
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I roast raw peanuts in an air fryer?

Yes! I love to roast raw peanuts and other nut varieties in my air fryer. When you make homemade roasted peanuts you get to control the ingredients. This includes using healthier oils and controlling the spice level.

How long does it take to roast peanuts in the air fryer?

Its' so quick! I roasted the peanuts in this recipe for 11 minutes at 330 degrees. The key to perfect peanuts is to not leave them in the air fryer when they are done. As soon as they are done frying I pour them onto a parchment lined baking sheet to cool.

Let the spicy roasted peanuts cool completely on the baking sheet before moving them to a sealed container or bag to store them. They are perfect for a snack or to pack in lunches.

Do I need to wash peanuts before roasting?

I buy my raw peanuts already shelled and I don't wash them before roasting. If you are shelling your own peanuts you may want to wash them before roasting, although I don't think it's completely necessary.

If you do choose to wash your peanuts be sure that they are completely dry before you mix them with the coating ingredients. If the peanuts are still wet the oil and spices will not stick to them.