The one that started it.
Water lily seeds, popped until they're impossibly light, then tossed in avocado oil, Himalayan pink salt, and cracked black pepper. That's the entire ingredient list.
The texture is the whole argument. Makhana shatters rather than crumbles — closer to a puffed rice cake than a chip, with none of the grease. Salt hits first, pepper arrives late and warm.
100 calories. 4g protein. 0g saturated fat. Popped, never fried.
Never had makhana? They're the seeds of the water lily, grown in the ponds of Bihar, India, and popped the way corn is. They've been a snack there for centuries. This is their first proper run at an American pantry.
Ingredients: Water lily seeds (makhana), avocado oil, Himalayan pink salt, black pepper.
Net wt 1 oz (28g) per bag.
Vegetarian · Gluten-free · Non-GMO
