Meal
Ingredient
Occasion
Total Time
10 min + Soaking
Prep Time
10 minutes
Rating
Soaking your walnuts is extremely easy, only takes a minute here and there, and has valuable nutritional benefits. When you soak walnuts, the phytic acid is removed and enzyme inhibitors are neutralized. This prevents mineral deficiencies, improves nutrient bioavailability, and aids in digestion. Additionally, the taste is so much better. Raw walnuts have a bitter bite, whereas soaked walnuts do not have this bitterness, plus they have an incredible crunch after dehydrating them.
Soaking your walnuts is extremely easy, only takes a minute here and there, and has valuable nutritional benefits. When you soak walnuts, the phytic acid is removed and enzyme inhibitors are neutralized. This prevents mineral deficiencies, improves nutrient bioavailability, and aids in digestion. Additionally, the taste is so much better. Raw walnuts have a bitter bite, whereas soaked walnuts do not have this bitterness, plus they have an incredible crunch after dehydrating them.
Directions
Step 1
Pour walnuts into a large bowl and cover with warm water. Add salt and stir in. Let sit on the counter at room temperature for one day. If walnuts soak up the water, add more. You want the nuts to be covered at all times.
Step 2
Rinse the walnuts in a colander or strainer with water. Play on dehydrator racks and dehydrate at 120℉ to 150℉ for approximately one day, until the walnuts are crispy. If you do not have a dehydrator, you can place on a baking sheet and bake at the lowest temperature your oven has. Keep in mind that over 150℉ will cook the nuts and they will no longer be raw.
Storage Tip
Walnuts are shelf-stable once fully dried and crispy. Store in an airtight glass jar in pantry.
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Notes
Read our recipe notes below (2)