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Monday September 17, 2007 5:25 pm

Crispy Dehydrated Almonds Recipe

Crispy Almonds

This is a recipe I got from the Nourishing Traditions cookbook. This is an amazing resource for traditional food preparations, I’ve gained a wealth of information on how the foods we eat break down in our system to provide us with the nutrients we need to be healthy. I love this simple recipe because while are a very they are even better for you when prepared this way. When nuts are soaked overnight in a salt water brine then dried in a warm oven or , they are easier to digest, and their nutrients more readily available. When the temperature is kept low for drying the nuts, the enzymes that are activated through the soaking stay in tact providing more nutrients than if they were roasted in a hot oven.

My whole family loves it when we make these, they are a yummy treat. The kids love helping me make them as well! As you can see from the photo, my little girl Guenna is being quite the little helper, moving the Crispy Almonds from the dehydrator tray to the airtight container. Check out the recipe after the break.


(similar to Roasted Almonds)
Makes 4 cups


  • 4 cups almonds, preferably skinless
  • 1 Tablespoon sea salt
  • filtered water


  1. Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight.
  2. Drain in a colander.
  3. Spread on a stainless steel baking pan, or dehydrator tray.
  4. Place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. (If using a dehydrator use the setting for nuts/seeds or just make sure it’s less than 150 degrees Fahrenheit.)
  5. Store in an airtight container



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