Chili Almonds


  • 1 pound raw almonds (unsalted, unroasted, unskinned)
  • 2 tablespoons chili oil
  • 2 tablespoons Kosher salt


  1. Heat oven to 375F. Line a baking sheet with parchment paper.
  2. Toss almonds with chili oil and 1 tablespoon salt. Spread over parchment. Roast for 10 minutes, toss almonds, and toss for another 10. Taste for saltiness.
  3. Serve warm!


  • These should probably be stored in an airtight container in the fridge, for no longer than a month. You might be able to get away with storing them in a cool, dark pantry. The fat content of the almonds as well as the oil may cause them to go rancid. Be safe and go with the fridge.