Nuts can be part of a healthy diet, but they do require some preparation in order to optimize their nutrition. All nuts contain phytic acid, which blocks absorption of minerals such as calcium and magnesium. Additionally, nuts have enzyme inhibitors which can make them hard to digest. The phytic acid and enzyme inhibitors in nuts can be reduced by soaking the nuts in salt water and by cooking them.
This recipe for Crispy Nuts was originally published on my old blog in 2011. This recipe is designed to make the nuts more nutritious and easier to digest. For me, it works best to periodically make a large batch of crispy nuts; then I store the bulk of the nuts in the freezer until I'm ready to use them. Crispy nuts are great for snacking, and can be ground into flour for use in many grain-free baking recipes. To make these nuts extra tasty for snacking, combine them with a little bit of oil and then sprinkle with sea salt. Beware, they will be addicting!
Crispy Nuts(recipe adapted from Nourishing Traditions)
Cover nuts with filtered water, and stir in sea salt.
Allow nuts to soak for 12-24 hours (the exception is cashews; make sure they soak for only 6-7 hours or they will get slimy).
Drain and rinse the nuts, then spread them onto dehydrator trays or sheet pans.
Dry the nuts in the dehydrator or oven until completely dry and crisp. In my Nesco dehydrator, it takes about 20-24 hours at 155 degrees F; in the oven you'll want to use the lowest temperature possible (150 degrees) and you'll probably need to stir them a few times to make sure they don't burn.
Once the nuts are done, allow them to cool completely before storing.
*Any type of nuts can be used; I typically keep crispy almonds, pecans, and cashews on-hand. "Raw" cashews from the store have actually already been heat-treated, but nonetheless this recipe will make them more nutritious.
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