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Mexican Nibbles


  • 1 egg white
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3 cups bite-size crispy corn squares cereal
  • Vegetable cooking spray


  1. Heat oven to 325 degrees F.
  2. Beat egg white at room temperature in a large bowl until foamy.
  3. Combine chili powder, cumin and garlic powder in a small bowl; stir well and fold into egg white. Add cereal; stir gently to coat pieces evenly. Spread cereal mixture on a baking sheet coated with spray.
  4. Bake for 15 minutes, stirring every 5 minutes.
  5. Let Nibbles cool on baking sheet.
  6. Store in an airtight container.

Yield: 6 cups

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