Bacon-Wrapped Water Chestnuts
Crunchy and fiber-filled and totally yummy raw, what is the food I am describing?
I love them and they make perfect appetizers when they are dressed up for a party!
A little sweetness and a little tang and suddenly bacon-wrapped water chestnuts become your new holiday favorite appetizer!
Did you know that a water chestnut is low in calories, high in fiber, and has zero fat in it?
You’ve just found the perfect appetizer for any party you are hosting or taking food to!
Now, what makes these sweet and tangy bacon-wrapped water chestnuts even better, is they are EASY to make!
Yes, the word EASY just appeared in a recipe and your next move is to BOOKMARK the page and PIN the photo!
So, let’s whip up a batch of sweet and tangy bacon-wrapped water chestnuts and let the party begin!
Bacon-Wrapped Water Chestnuts
To simplify the recipe even further, I used my microwave.
Once you drain the water chestnuts, simply use a baking dish (microwave safe) and place the chestnuts in the shallow dish.
Add a few tablespoons of water, cover, and microwave for about 5 minutes.
This will help you speed up the cooking process a little further into the prep.
Also, when the water chestnuts come out, note that they will be HOT to handle and need to be drained again before tossing them into the marinade.
Marinade Chatter and Bacon-Wrapped Water Chestnuts.
So, here’s the thing, we all have our own tastes that we are working with.
If you don’t like spicy and tangy, then you can change this all up.
In fact, you can make up your own sauce if you don’t like mine.
Try using equal parts brown sugar and ketchup before rolling the bacon-wrapped water chestnuts.
Simply, roll a water chestnut in the mixture then wrap with bacon.
It’s not sweet and tangy only!
Alternatively, if you want a little heat, and sweet?
Try using a chili sauce, with a dash of lime chili powder and some brown sugar.
Oh yea, you are on to something heated up before it cooks!
Once wrapped and combined with the bacon, this is a true winner for heat in the kitchen and taste beyond your wildest dreams!
DO NOT MICROWAVE THE WHOLE COMBINATION
I love making these and I love my microwave, but, with soy and brown sugar, I find it just ruins the flavor and burn.
Also, I can’t even give you an approximate cook time because ALL microwaves are different.
Therefore, I have to suggest you bake these bad boys and live with that.
When You Bake A Batch Bacon-Wrapped Water Chestnuts…
Suggestion, tip, whatever you want to call this, use it!
Silicone mats are your best friend in this mess.
Or of course, if you can find parchment paper that does not break the bank, buy it!
Keep the cleanup easy.
Silicone just slides all the gunk (leaked soy, etc) off.
While Parchment paper lets you toss the mess out!
- A Package of Bacon strips bacon precooked works well too! -- I prefer it
- 1/3 c. soy sauce
- 3 T. honey agave works too
- 2 8- oz. can water chestnuts rinsed and drained
- ¾ c. Greek yogurt
- 3 T. Dijon mustard
- 2 T. hot sauce chili sauce
- ¼ t. cayenne pepper or chili-lime pepper
- 2 T. fresh parsley roughly chopped (optional)
- Sea salt and black pepper to taste (optional)
- Cut bacon strips in half lengthwise.
- Set aside.
- Mix soy sauce and honey (agave) in a medium mixing bowl.
- Add water the chestnuts to the soy sauce and honey mixture, turning to evenly coat.
- Marinate at room temperature for approximately 30 minutes.
- Do note that you need to turn the water chestnuts 2-3 times as they sit for that 30 minute time period.
- Preheat oven to 400°F.
- Place a metal rack inside a large, rimmed baking sheet.
- Spray rack with non-stick cooking spray and set aside.
- Drain water chestnuts, but reserve the marinade.
- Wrap each water chestnut with a piece of bacon.
- Secure bacon with a toothpick (or place on a skewer to do more at a time up to 4 water chestnuts) and place it on a baking rack.
- Repeat with remaining water chestnuts.
- Brush each appetizer with reserved marinade on all sides.
- Place prepared baking sheet in preheated oven for 20 minutes.
- Remove from oven and brush with more marinade before returning to the oven for another 10-15 minutes.
- While the water chestnuts are roasting, it's time to make the dipping sauce.
- Combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl.
- Season with salt and black pepper, to taste.
- Cover and place in the refrigerator until ready to serve.
- Now remove the bacon-wrapped water chestnuts from the oven.
- Remove the spicy sauce for dipping from the fridge and serve with the bacon-wrapped water chestnuts.