Baked Rosemary Almonds

This is literally the easiest snack to make. It’s packed with healthy fats from the almonds and the olive oil, making it a very satiating snack (skip the chips!). I use a lot of rosemary from the garden (though you can use less) because I love the crispy bits of rosemary so much that I could snack on those alone. I highly recommend using a flaky salt to add even more texture to this savory snack.

Ingredients:

• 2 cups plain, unsalted almonds

• 3 sprigs of rosemary

• 2 T olive oil

• 1 tsp Maldon sea salt

Method:

Preheat oven to 325. Meanwhile, put the almonds into a bowl with the olive oil, rosemary leaves and salt. Mix to make sure everything is evenly coated. Then spread out on a baking tray, taking care to make sure the almonds are spaced out and not touching each other. Bake for 10 minutes for taking out of the oven and shaking the tray to make sure they don’t get too toasty or burned on one side. Bake for another 10 minutes.