Ingredients:

  • 2 cups Raw, unsalted almonds (skin-on)
  • 1 tbsp Avocado oil
  • 1.5 tsp Flaky sea salt
  • 1/4 tsp Garlic powder

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper to ensure even heat distribution and easy cleanup.
  2. In a large mixing bowl, combine the raw almonds and avocado oil. Toss and massage thoroughly until every almond is lightly and evenly coated with a thin glistening layer of oil.
  3. Sprinkle the flaky sea salt and optional garlic powder over the almonds. Toss again to ensure the seasoning adheres to the oil coating.
  4. Spread the almonds onto the prepared baking sheet in a single layer, ensuring they are not overcrowded to prevent steaming.
  5. Bake for 15–20 minutes. At the 10-minute mark, stir or shake the pan to ensure an even roast. Look for a deep mahogany color and fragrant aroma.
  6. Remove from the oven and slide the parchment paper onto a wire cooling rack. Allow the almonds to cool completely; they will continue to crisp and reach their final 'shatter' texture as they reach room temperature.