Low Fat Salt and Vinegar Almonds
Elevate your snacking game with these Low Fat Salt and Vinegar Almonds, a tangy and crunchy treat that's packed with flavor and nutrition! This healthier twist on a classic flavor pairing combines raw almonds with the bold tang of white vinegar and a subtle hint of light soy sauce, all roasted to perfection for an irresistibly crisp texture. Ready in just 25 minutes from start to finish, these almonds are lightly coated with olive oil spray to achieve that satisfying crunch without excess fat. Perfect for meal prep or a guilt-free snack, this recipe is easy to make and keeps fresh in an airtight container for up to two weeks. Whether you’re looking for a low-fat snack option or crave an unforgettable salty-tangy combo, these Salt and Vinegar Almonds are sure to become your new favorite!
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Recipe Information
Ingredients
- 2 cups raw almonds
- 1 cup white vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon fine sea salt
- 1 spray olive oil spray
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Place the raw almonds in a medium-sized bowl.
In a separate small bowl, combine white vinegar, light soy sauce, and fine sea salt, stirring until the salt is fully dissolved.
Pour the vinegar mixture over the almonds and toss them gently to ensure they are fully coated. Allow the almonds to soak for about 5 minutes.
Using a slotted spoon, remove the almonds from the vinegar mixture, allowing any excess to drip off, and spread them evenly on the prepared baking sheet.
Lightly spray the almonds with olive oil spray to help them crisp up in the oven.
Place the baking sheet in the preheated oven. Roast the almonds for 15 minutes, stirring halfway through to ensure even baking.
Check the almonds for crispness. They should be golden brown and dry to the touch. If necessary, continue roasting in 2-minute increments until they reach the desired crunch.
Remove the almonds from the oven and let them cool completely on the baking sheet. They will continue to crisp as they cool.
Once cooled, store the Salt and Vinegar Almonds in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 12.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
