Chili almonds are the perfect snack. You can make these ahead and have them after a workout, an afternoon snack, or even on a cheeseboard. Quick to make, these chili almonds are a delicious combination of spicy and crunchy.
A couple of years ago, on one of my many visits to my brother’s house, he made these for me and I fell in love. They are salty, spicy, crunchy and absolutely healthy! I love that I can make these to snack on at home or work or even put them out on a cheese or charcuterie board when we’re entertaining.
I have tried to vary the recipe but I can’t. This one is really a no fail, don’t change it because I’ve tried and it doesn’t work type. Also, this is not my brother’s recipe. Actually, his wife, my adorable sister-in-law Shivani came up with this. I’ve tried to change it around (not sure why?), I have let it roast a little longer (don’t do it – they burn!), and I’ve tried other seasonings (I love the simplicity of this one) and all my changes have been a fail so far.
So try out Shivani’s Roasted Chili Almonds and bring a little more spice to your life!
You can make a batch of these ahead of time and store in an airtight container in a cool place. Do not store in the fridge.
2 c raw almonds
1 Tbsp Avo Oil or EVOO
2 tsp salt
2 tsp cayenne pepper
1. Preheat oven to 400ºF
2. Combine almonds and oil together and give it a good toss to make sure all the almonds are coated.
3. Line on a baking sheet and roast for 5 minutes.
4. Remove from oven and add salt and cayenne pepper while they are still hot. Toss to coat.