The Best Roasted Salt and Vinegar Almonds Recipe

BySimply Fresh Foodie
4 Comments
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This salt and vinegar almonds recipe is perfect for anyone looking for a healthy snack. With a tart vinegar tang and plenty of salt, you'll be coming back for more. 

Roasted vinegar almonds in a bowl, sprinkled with flaky salt. this for later

Move over salt and vinegar chips, there's a new delicious snack in town. And yes, it's easy, healthy and just as addictive as your favourite chips. Enter salt and vinegar almonds.

With everything you love about the classic chip flavour, this vinegar almonds recipe is surprisingly easy. Sounds perfect, right?

Let's get cooking!

What You Need

Raw almonds with water and milk in glass measuring cups on a white tiled surface.
Almonds soaking in water in a glass bowl for healthy snack prep or recipe ingredient.
  • Almonds: Because the almonds need to soak in vinegar before roasting, you'll need unsalted, raw almonds for this recipe.
  • Vinegar: We used white vinegar in this recipe, but you can switch it up as you'd like. Apple cider vinegar would also taste great, or mix a few different ones for a unique flavour. 
  • Flaky salt: We used Maldon salt here, but any flaky salt will work. While you can use regular table salt, the large flakes are especially tasty.

Optional Additions

If you want to spice your nuts up even more, feel free to add a few extra ingredients. Simply sprinkle these spices on the almonds before roasting for the best results: 

  • Garlic powder
  • Onion powder
  • Red pepper flakes 
Side view of raw almonds, sprinkled with salt and olive oil on a baking tray lined with parchment paper.
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📖 Recipe

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The Best Roasted Salt and Vinegar Almonds Recipe

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3 from 2 reviews

  • Author: Simply Fresh Foodie
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
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Description

This salt and vinegar almonds recipe is perfect for anyone looking for a healthy snack. With a tart vinegar tang and plenty of salt, you'll be coming back for more.

Ingredients

Units Scale
  • 200g raw almonds
  • 350 ml white vinegar
  • 1-2 teaspoon olive oil
  • Dash of salt, flaky/Maldon salt preferred

Instructions

  1. Line a baking tray with parchment paper and preheat the oven to 180° Celsius (or 160° fan-forced).
  2. Place the almonds into a medium-large bowl and pour vinegar over to cover the almonds.
  3. Let the almonds soak in the vinegar for 2-4 hours. The longer they soak, the stronger the vinegar flavour will be.
  4. Once the almonds are thoroughly soaked, drain them and tip them onto a a large plate, lined with paper towels. Allow the almonds to dry, blotting any excess liquid.
  5. Once almonds are mostly dry, spread them in a single layer on the prepared baking tray. Drizzle the almonds with olive oil and sprinkle with salt. If you are adding any additional spices, sprinkle them onto the almonds now.
  6. Place the baking tray in the preheated oven, and roast the almonds for 20 minutes, stirring them halfway through. Keep a close eye on the almonds, as you want them to get golden brown but not burn.
  7. When the almonds are ready, remove the baking tray from the oven.
  8. Once again, line a plate with paper towel and transfer the almonds to the plate. This will prevent them from continuing to cook and help drain excess oil.
  9. Allow the nuts to cool completely before eating, at least 25-30 minutes.
  10. Taste and sprinkle with extra salt if needed.
  11. The almonds are best enjoyed the same day, but will stay nice and crisp if stored in an airtight container for up to 4 days.

Notes

Nutrition calculated using 1 teaspoon extra virgin olive oil.

  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Roasting
  • Cuisine: American

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4 Comments

    1. That's a shame they didn't work out for you! We did experience this when initially developing this recipe. We've found that this happens when the almonds aren't roasted long enough or on high enough temperature. If you try again, it may be worth checking your oven's temp by testing with a thermometer, or bumping up the heat by 10 degrees or so and seeing whether it makes a difference.

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