Chili Lime Almonds – My New Favorite Real Food Snack!

July 19, 2014 · 36 comments

chili lime almonds roasted

IMG_2286If 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 tanginess 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 the almonds are about 3/4 oven dried (at a very low temp) or dehydrated, mix together the rest of the ingredients 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.)  Use parchment paper on the bottom so they’re easy to get off the pan when they’re done!  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.  Good luck keeping out of these.  :)  Let me know if you try these chili lime almonds and tell me what you think.  Find more healthy snack ideas here.


chili lime almonds

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    { 34 comments… read them below or add one }

    1 Julie August 24, 2010 at 7:45 am

    This just looks great. I also like the combination of sweet and spicy–it’s nice to find a good healthy snack that has some personality to it!


    2 Alanna August 24, 2010 at 9:28 am

    These look yummy! Thanks for the recipe. Where do you get your almonds? I’ve had a hard time locating local raw almonds that are truly non-pasteurized. The local raw almonds I’ve found are from California, and California’s laws state that they can be labelled “raw” and still be steam-pasteurized. The only ones I’ve found are imported from spain, certified organic, and unpasteurized, but are a tad spendy:


    3 Jody August 25, 2010 at 2:59 pm

    Oh, awesome. My husband and kids love the store bought bags of chili lime almonds. He was honestly trying to figure out how to make them, but not figuring on the soaking factor. I’ll have to make some of these for him!


    4 April@The 21st Century Housewife August 26, 2010 at 6:39 am

    These sound wonderful! Only thing is I bet they are hard to resist – I can imagine eating lots of them!!


    5 Melynda August 26, 2010 at 8:12 am

    Yum is about all I can say. Chili Lime is a great flavor combo.


    6 Sense of Home August 26, 2010 at 9:21 am

    These sound delicious and healthy. An employee at my parents health food store crisps almonds by dehydrating them and she talks about how much healthier this is and it makes the almonds easier to digest. She has been trying to get me to try it, perhaps I will with this recipe, the spice sounds good.



    7 Jody August 26, 2010 at 1:14 pm

    I tried these with a little stevia in with the juice instead of sugar. I also added just a touch of citric acid for more of a bite with the salt and chili powder. Yummy!


    8 Sustainable Eats August 26, 2010 at 6:13 pm

    Kelly I love the idea of flavoring nuts! I do this to popcorn but nuts are so much more nutrient dense! I’m trying this as soon as I get my next Azure Standard order in! Thanks for linking up to Simple Lives Thursday. :)


    9 KitchenKop August 28, 2010 at 2:12 am

    I’m finally answering Alanna’s question way up there (can’t get my stupid ‘reply-to’ plugin to work on here again),

    The answer is that I don’t get truly raw almonds, unfortunately, but yet I usually dry my nuts in the oven, and it only goes down to 170*, so I wouldn’t be preserving the enzymes anyway. I do have a dehydrator now, so I would like to find raw nuts…


    10 Janelle August 28, 2010 at 11:30 pm

    mmmm I will so have to try these! I need another handy snack besides popcorn! I found truly raw organic almonds at the raw food world store:
    they also have lots of other raw plant foods. Before finding out about Dr. Price, I used to be a raw foodie which is how I know about the raw food world. I also thought I saw truly raw almonds at Whole Foods, but who knows there are so many regulations now on food its disgusting!


    11 Carey September 7, 2010 at 2:32 pm

    They took a lot longer to dry than I expected – but, YUM! They are SO good! Everybody loved them! You need to print a cookbook for gift giving.


    12 onna December 1, 2010 at 2:08 pm

    Hi, I don’t know if this helps, but i just asked today at the local healthy grocery store, and the guy in the bulk department said that the nuts that come from California must be pasteurized. so they’re never really raw. But nuts that come from other places outside the states are raw. Correct me if i’m wrong!!!


    13 onna December 1, 2010 at 2:09 pm

    oh, and btw we’re going on a weekend trip so i’m planning to bring a long as much healthy (wapf) food as possible. Any ideas on traveling healthy, cause it’s just so easy to backslide. (but i cringe at the thought of it…)


    14 KitchenKop December 1, 2010 at 4:49 pm

    Somewhere I have a post on that topic (healthy travel food) but heck if I can find it, does anyone know where it might be????


    15 pat June 19, 2011 at 5:08 pm

    I think I would zest the limes before juicing and then add the zest to the nuts when I was done dehydrating them. It would be another lime kick ;o)


    16 KitchenKop June 21, 2011 at 4:24 pm

    I’m making these again right now so I’m going to try this with the lime zest! (Then I’ll tweak the recipe, thanks!)


    17 Lee (Well Fed Family) June 20, 2011 at 11:20 am

    my mouth is watering in anticipation! Can you explain the egg white step a little bit more…when do you add them? After draining but before drying? or after drying and then dry some more?


    18 KitchenKop June 21, 2011 at 4:25 pm

    I’m making these again right now, so I’ll tweak the recipe and make it more clear as soon as I’m done. I keep trying different things. :)



    19 Lee June 30, 2011 at 11:12 pm

    I have these in the oven right now to take to a family reunion this weekend!


    20 Lee July 5, 2011 at 8:30 pm

    Well I have to report mixed results – my almonds were nearly crispy when I tossed them with the lime, chili mixture (I used maple syrup) and then they become so soggy that it seemed to be nearly the same amount of time again before they were getting done – so I bumped up the oven temp to 200 since I was on a time deadline. I think that may have been what caused the chili powder coating to burn a little. That didn’t stop me from eating a whole bunch but not everyone this weekend liked them. I will try again and use more lime and maybe use sucanat instead of maple syrup and see how that works out. I didn’t get very much juice from my limes, they were pithy. :(


    21 %kelly the kitchen kop% via Facebook September 6, 2011 at 2:48 pm

    We are peanut and pecan eaters.Honey roasted pecan and boiled peanuts are our favs. I can about 50 quarts of peanuts every year.


    22 %kelly the kitchen kop% via Facebook September 6, 2011 at 2:51 pm

    Oh my goodness… I JUST ate a few of those, literally two minutes ago. The new baby loves them! ;)


    23 %kelly the kitchen kop% via Facebook September 6, 2011 at 2:52 pm

    Angie, I’ve heard great things about boiled peanuts… would love to get a good recipe!


    24 %kelly the kitchen kop% via Facebook September 6, 2011 at 3:00 pm

    i know this sounds weird but if you ever have the oportunity to try fire roasted green chili peanut (pecan, pistacio) brittle youll be amazed…… just saying


    25 %kelly the kitchen kop% via Facebook September 6, 2011 at 4:40 pm

    No problem for me — I’m deathly allergic to almonds! Keep them away from me please!


    26 Joanne August 9, 2013 at 8:19 pm

    Is there anything I can use to substitute the egg white? I am allergic…


    27 KitchenKop August 9, 2013 at 9:25 pm

    I don’t know about that one, but you might try googling. If you figure it out come back and let us know. :)



    28 Pam August 31, 2013 at 6:37 pm

    I tried some from Sacramento. They also added onion powder and some garlic powder….thought I had died and gone to heaven!!!! Wonderful!


    29 Travis October 2, 2013 at 9:47 pm

    Sorry for the rookie question but does the “T.” mean tablespoon or teaspoon?


    30 KitchenKop October 2, 2013 at 9:54 pm

    No problem!

    Capital T is always Tablespoon and lowercase is always teaspoon, but I get this question so much that in my new recipes I write the whole thing out now. :)



    31 Erik August 8, 2014 at 10:41 am

    Even better than Chili Lime Almonds, Chili Lime Pistachios.


    32 KitchenKop August 8, 2014 at 11:42 am

    Ooooh, good idea!


    33 Clara August 12, 2014 at 11:52 am

    I made a big batch before going on vacation. They made really good car snack food! The batch I made turned out really well. The extended family wants the recipe. YUM!!


    34 KitchenKop August 12, 2014 at 11:24 pm

    I’m glad you liked them, too! :)


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