Ingredients Directions
  • 1 cup Aketta whole crispy crickets
  • 1/4 tablespoon extra-virgin olive oil
  • 3 tablespoons New Mexico red chile powder, nutritional yeast, or curry powder
  • 1 tablespoon pink Himalayan sea salt

Take your favorite cast iron skillet and coat with extra virgin oil olive, add 1/2 cup of Aketta. Mingle and coat Aketta in oil over medium heat and shake the pan so they don't burn. After 2-3 minutes, add the spice and salt until evenly coated, continue to slow pan-toast. Keep in mind you want to toast them to your desired crunch without burning the spice, this will take about 3-4 minutes. The nutritional yeast should be "cooked" the least amount of time so be aware of how long you need the Aketta in the pan for desired crunch.

Add a few drops of oil if you feel you need more coating for the spice to stick. Finally, once your desired crispness is reached add the crickets to a bowl and then pour the the left over spices into the bowl. They will keep for about a week and are great for snacking, tossing on salads and tacos!


NUTRITION TIP: Most vegans and vegetarians nutritional yeast because it is a good source of vitamin B12. We like to use Bragg Live Food Products nutritional yeast.