Servings: 4 cups 1x
Ingredients
- 4 cups dry roasted or raw mixed nuts of choice
- 1 ½ tablespoons avocado oil or olive oil
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon fine salt
- Juice of 1 lime (3-4 tablespoons)
- 2 tablespoon chopped fresh rosemary
- Flaky sea salt
Instructions
- Preheat the oven to 325℉.
- Line a large rimmed baking sheet with parchment paper. Spread the nuts out in an evenly layer over the sheet pan.
- In a small bowl, combine the oil, chili powder, cumin, fine salt, lime juice, and rosemary. Pour the liquid mixture over nuts and toss to coat the nuts with spice mixture.
- Roast for 15 to 20 minutes, stirring every 5 minutes to avoid burning.
- Remove the sheet pan from the oven. Sprinkle with flaky sea salt over the nuts.
- Allow nuts to cool about 20 minutes on the sheet pan, stirring occasionally.
- Store in an airtight container for up to 3 months.
Notes
We don’t recommend using pistachios, since they burn easily.
Nutrition Information
- Serving Size: 1/4 cup
- Calories: 180
- Fat: 17 g
- (Sat Fat: 2 g)
- Sodium: 8 8mg
- Carbohydrate: 6 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 5 g
- Cholesterol: 0 mg