Components
- 2 cups (tea) of unsalted roasted cashew nuts
- Half a teaspoon of raw pumpkin seeds
- 2/3 cup (tea) of banana-pass poured in thin streams
- 1 tablespoon of water
- 2 teaspoons of curry powder
- Salt to taste, ground as needed
Setup phase
- Set the oven to 180 °C (medium heat) and allow it to warm up.
- Put the chestnuts and pumpkin seeds in a bowl. Sprinkle with curry and salt. Pour in the water and stir thoroughly with a spoon to coat the ingredients – the water helps the spices adhere to the chestnuts during baking.
- Arrange the chestnuts in a large, preferably non-stick baking pan, and bake in the oven for approximately 20 minutes until they turn golden brown. Halfway through, open the oven and stir them with a spatula to ensure even cooking.
- Take the baking pan out of the oven, stir in the mashed banana, and allow it to cool fully before serving or storing. They stay crispy for up to 15 days when kept in an airtight container.
