If you love snacks that have a lot of different flavors going on in your mouth at the same time, then you’ll LOVE these Chili Lime Almonds. There’s a touch of sweet, a medium-ish spicy “bite” (which you can adjust to your taste), saltiness, and a sour tang all dancing around in your mouth – TASTY I tell ya! My friend, Theresa, had a bag from the store and I knew I could make them myself only without the high fructose corn syrup and MSG.
NOTE: I have tweaked this recipe after making it again and using some ideas from the comments, and from Jenny’s recipe for Toasted Pumpkin Seeds with chili & lime.
Once they are about 3/4 oven dried (at a very low temp) or dehydrated, mix together the following and brush on the almonds. (You could also just toss the almonds in a bowl with the mixture, then spread back out onto the cookie sheet – I use parchment paper on the bottom so they’re easy to get off the pan when they’re done!)
- 1 T. Sea salt
- Juice of 3 limes
- Zest of 2-3 limes
- whites from one egg
- 2 T. butter, melted
- 3 T. palm or coconut sugar dissolved in juice or use real maple syrup
- 1 T. Chili powder (you can try Cayenne, Ancho, or whatever you like best)
Continue drying or dehydrating until they’re as crispy as you like; taste-test. If needed, sprinkle more salt, chili powder, and/or palm or coconut sugar on top until they’re bursting with flavor, however salty, spicy, or sweet you like them.