A quick post for a favorite weekly snack. We make these every other week or so and enjoy a healthy and crunchy snack mid-day.
Steps and Notes:
- Pre-heat the oven to 350
- Lay raw almonds out on a baking sheet and spray them with oil
- Sprinkle them with lots of salt
- Optional: Add seasoning
- We did an experimental batch with paprika, garlic powder, and cayenne
- Bake for 15 minutes. No more, no less.
- Let them rest for 1 hour and listen to them crackle
1
![Mushroom Barley Risotto [Instant Pot]](https://pantryportfolio.files.wordpress.com/2018/03/mushroom-barley-risotto-instant-pot-2.jpg?resize=200%2C200)
The Pantry Portfolio 
This sounds yummy! And it’s something I’m always telling folks. You can’t eat healthy if you don’t do a little planning ahead. Chickpeas is also great roasted in the oven (although, I’ll just fry some in a skillet). But since raw almonds do taste unfinished, to me, having a batch on hand is a great idea. Thanks!
LikeLiked by 1 person
These are such a great snack to have available, and I agree, it helps to have something healthy prepared in advance. I’ve never tried chickpeas and will be sure to do that soon!
LikeLike
These look so good, and so simple! I love how flexible the recipe is 🙂
LikeLike
I made them & loved them but used speculaas spices on them! So yummy too! 🙂
LikeLiked by 1 person