1. Pour your nuts into a large bowl, add water and acidic liquid. Stir and cover overnight. The acidic liquid helps to break down phytates that can interfere with absorption of vital minerals.
2. The next morning, pour off the liquid and rinse your nuts. Pour the nuts onto a lined cookie sheet and put in a slow oven. Set your oven on the lowest setting. 160 degrees is best. It will take several hours to dehydrate your nuts. The nuts will not crisp up fully until cool. If your nuts are not crispy, pop them back in the oven.
3. Store in a sealed glass jar. Any amount that will not be eaten within two to three weeks can be frozen for later.
4. I like to sprinkle my nuts with sea salt or a spice blend from my favorite herb shop. The Pearl Street Rub tastes just like a popular BBQ chip. For holiday treats, I will slow roast with a little butter and sea salt. You'll have no problem saying no to the chips when you have these little nuggets of goodness available. Eat them plain, sprinkle on salads, or sprinkle on a lettuce wrap filled with your favorite meat and vegetables.