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Crispy Nuts

prep time 2 minutes
total time 1 day

  • 4 cups 1 pound raw cashews
  • 1 Tablespoon sea salt (it looks like a lot, but go with it)
  • filtered water (enough to cover nuts)


  1. Place cashews and salt into a large non-reactive bowl, such as pyrex, ceramic, or stainless steel.
  2. Soak nuts for 6-7 hours. They will plump up considerably.
  3. Drain off water (do not rinse).
  4. Spread in a single layer on a non-reactive pan, such as a pyrex/glass or stainless steel baking pan.
  5. Dehydrate in a slow oven ~200 degrees F for 12-24 hours, turning once or twice. They are done when the nuts are crisp.
  6. Let cool and store in an airtight container.

Recipe Notes

NOTE: For nuts other than cashews, you may let the nuts soak for longer and dehydrate at a lower temp for better results (150 degrees or less). Cashews do better at a slightly higher temperature and shorter soaking time, otherwise they can develop off-flavors.