Garlic Roasted Corn Snack

1 Tbsp canola oil, or vegetable oil
4 medium corn on the cob, kernels removed
1 1/2 tsp garlic powder
1/8 tsp table salt, or to taste
1 tsp paprika

Preheat oven to 375 F. Pour oil into a large, sided baking pan. Add corn,
garlic powder, salt and paprika. Stir to mix. Bake until crisp, shaking pan
occasionally, about 45 minutes. Yields about 1/2 cup per serving.
(Note: Check after 25 minutes to make sure smaller pieces of corn are not
burning.
Store any uneaten kernels in an airtight container in the refrigerator for up
to 3 days. To recrisp any soft kernels, reheat in oven on a sheet pan until
crispy.)

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