SPICY VEGAN ROASTED ALMONDS
This recipe for spicy vegan roasted almonds is one of my favorite Mexican snack recipes. Eat them as an afternoon treat, put them on a veggie board with hummus and other crudités or mix with homemade popcorn.
Put the aquafaba in a large bowl and whisk until it foams and the aquafaba feels lighter.
Put the almonds and cover thoroughly. With a slotted spoon, remove the almonds from the aquafaba and place them on a baking sheet.
Sprinkle the chili powder on top, cover well. Make sure the almonds are spread out on the baking sheet.
Turn on the oven at the lowest temperature possible and put the almonds in for an hour.
Check and move the almonds after half an hour of the total time.
If you don't have Tajin chili powder at home or you can’t find it, soak the almonds in lime juice instead of aquafaba and sprinkle with the chili powder you have at home.
Do not forget to try the chili powder that you are going to use instead of Tajin, make sure it is seasoned. If not, add salt.
Calories: 898 kcal Carbohydrates: 40 g Protein: 39 g Fat: 73 g Saturated Fat: 6 g Sodium: 374 mg Potassium: 1320 mg Fiber: 23 g Sugar: 7 g Vitamin A: 5235 IU Calcium: 430 mg Iron: 9 mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.