Every now and then I look for new ingredients to add to my rotation so I’m not eating the same foods over and over again. These Bacon-Wrapped Water Chestnuts were a delicious way to discover this Asian favorite that was new to me and my family.
It’s so easy to whip up too! Of course, bacon makes it ultimately so much better. Bacon is the only way I get my little one to eat Brussels Sprouts so it was a good idea to introduce water chestnuts to her this way as well.
Water chestnuts are a low-calorie, low-fat, and low-carbohydrate vegetable that is a good source of dietary fiber, vitamins, and minerals. They are particularly high in potassium, which is important for maintaining healthy blood pressure levels. They also contain antioxidants that can help to protect the body against cellular damage.
Additionally, the high fiber content in water chestnuts can aid in digestion and help to keep you feeling full, making it a great food to include in weight loss diets. They are also gluten-free, making them a great option for people with gluten sensitivity or celiac disease.
Overall, water chestnuts are a nutritious and versatile vegetable that can be enjoyed in a variety of dishes, from stir-fries to salads.
I found them in my favorite local Chinese supermarket. You may want to check there if you’d like to try this recipe. Fresh water chestnuts are best as canned water chestnuts can lack flavor and the firm texture you’re looking for. If you can’t find fresh, these canned whole water chestnuts should do the trick.
Adding the bacon certainly ups the flavor and also makes this the perfect snack item to have on its own as a complete meal.
They’re cute enough to serve up as appetizers at your holiday gatherings too! And they’re portable so you can meal prep them and take them for lunch or to a picnic, potluck or some other event. What a versatile recipe to have in your arsenal.
Bacon-wrapped water chestnuts are a tasty little appetizer, reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that will soon become a new family favorite!
This recipe isn’t exactly keto and that’s ok. I go on and off keto cycles to help me lose weight while still being able to enjoy other favorites from time to time. This is a great holiday recipe that isn’t full of sugar or processed carbs so I love it. Feel free to swap out the honey with this keto-friendly sweetener. You may also want to try this sugar-free honey mustard sauce for the dip. That way even though it still won’t quite be keto, it will have even lower carbs, making it easier to jump back into ketosis after.
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Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip
- 8 strips center-cut bacon
- 1/3 c. gluten-free soy sauce
- 3 T. honey, preferably local
- 2 8-oz. can water chestnuts, rinsed and drained
- ¾ c. Greek yogurt
- 2½ T. Dijon mustard
- 1 T. hot sauce
- ¼ t. cayenne pepper
- 2 T. fresh parsley, roughly chopped
- Sea salt and black pepper, to taste
- Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
- Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
- Preheat oven to 400°F and 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, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack.
- Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.
- While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.
- When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!
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