Bacon Wrapped Water Chestnuts
This past weekend we met up with some of my extended family for a camping adventure in southwest Minnesota. You guys, there was a GIANT jumping pillow at the playground that was a good 10 yards long and we adults may have taken the opportunity to nearly break our ankles jumping in the rain after dark. It was more hilarious than an episode of Wipe Out. Good times! Good times with family also means an assortment of good food. I mean, what family gathering doesn’t center around awesome simple foods? Take these perfectly poised bacon wrapped water chestnuts for example. They’re super simple and oh-so-scrumptious!!
Despite their name, a water chestnut is not a nut but is actually an aquatic vegetable with an edible tuber at the base of the plant (like a potato). Nutritionally speaking, water chestnuts are similar to other tubers and provide potassium as well as vitamin B-6. Soak ’em in soy sauce, roll in sugar and wrap these little crunchy guys in bacon and you can’t go wrong. And there you have it, a simple party pleaser in the form of bacon wrapped water chestnuts!!
- 2 - 5oz cans whole water chestnuts
- ½ cup sugar of any kind (white, brown or coconut sugar)
- ½ cup low sodium tamari soy sauce (or coconut aminos)
- 15 strips of uncured bacon, sliced in half
- Preheat oven to 400 degrees.
- Marinate water chestnuts in the soy sauce for half hour or longer.
- One at a time, take chestnuts out of the marinade and roll in sugar.
- Wrap each chestnut with a half slice of bacon and secure with a toothpick.
- Place wrapped chestnuts on a shallow rimmed baking sheet lined with aluminum foil.
- Bake 20 minutes or until bacon is cooked.
- Serve warm.