Salted Crispy Almonds
Nuts can be hard to digest, so soaking and dehydrating to make them "crispy" is a perfect snack option.
Servings: 20 servings
- 3 lb raw almonds about 15 cups
- 3 TB sea salt plus more for sprinkling to taste
- Filtered water
Put the almonds and sea salt in a medium bowl and cover by about 3 inches with filtered water.
Leave the bowl in a warm area in your kitchen (in the winter I put it under the light in my oven) for about 8 hours.
Strain the nuts, put them back in the bowl, and add another few teaspoons of sea salt to season.
Dehydrate in your dehydrator at 105 degrees over night (8-12 hours), OR in your oven on the lowest setting (mine goes down to 170) until dried out (should take a few hours – you can stir them around a few times to encourage them along).