Savoury roasted chili almonds

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5 min


2 cups (500 mL)

* PLUS Baking Time: 12 minutes


  • 1 egg white
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp salt
  • 2 cups whole almonds , with skins on


  • Preheat oven to 350F (180C). Oil a large rimmed baking sheet. In a large bowl whisk egg white until frothy. Whisk in chili powder, cumin and salt. Add almonds and stir until evenly coated. Turn onto baking sheet and spread out in one layer. Bake until almonds look dry-roasted, from 12 to 15 minutes. Stir halfway through. Nuts will keep well stored in an airtight container in a cool place up to 3 days.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 8.2 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 18.3 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 304 mg.

Almonds are the ultimate health nut: they’re cholesterol-free, a source of protein and calcium, low in saturated fat and jammed with nutrients such as magnesium, vitamin E and folate.