Crispy Almonds

Nuts are a great snack. Unfortunately they can be hard to digest due to the antinutrients like enzyme inhibitors which can be broken down in the soaking process.  I found this recipe in the nourishing traditions cookbook and I make these crispy almonds all the time.

Here is what you are going to need:

- raw almonds 

- filtered water

- about 1 tablespoon salt

- a medium to large bowl

- dehydrator (or a cookie sheet and a warm oven)

1. Put the almonds in a bowl, add the water until the almonds are covered and add the salt and stir. Let it sit on the counter for about 8 hours.

2. Once the almonds are done soaking in the salt water for 8 hours, drain the water out and put the almonds in the trays of the dehydrator (or cookie sheets, if you are going to do this in an oven, have the temperature be no more than 150 degrees and cook for 12-24 hours). Let the almonds cook in the dehydrator for about 12 hours or until crispy. (The time might vary depending upon what kind of dehydrator you have)

3. Put the lid on the dehydrator and turn it on. I usually do this over night and put the dehydrator in my laundry room so it doesn't heat up my house.  (or put your cookie sheets in your warm oven)

4. Once the almonds are nice and crispy remove the almonds from the dehydrator (or cookie sheets) and store in containers. My boys like to eat them as a snack with raisins.  They are crispy and delicious and easier to digest!