Fried Rosemary & Thyme Blanched Almonds

Renée Naturally Qualified Naturopath, Nutritionist & Western Medical Herbalist

Vegan, Dairy-Free, Gluten-Free

As much as I love a pre-dinner cheese/grazing platter, I do often crave something a little healthier than the usual cheese, cheese and more cheese that’s often on offer! Platter options for vegans and those with other food restrictions can be limited, and to be honest, a little stock standard! These herby blanched almonds are sure to be a hit with all, and cover so many essential successful snack elements; salty, crunchy, more-ish & most importantly, they’re a breeze to prepare! These are sure to have your guests talking at your next gathering…


2 cups of whole blanched almonds

2 tablespoons of Extra-Virgin olive oil

1 tablespoon of thyme leaves – finely chopped

1 tablespoon of rosemary or sage leaves – finely chopped

½ teaspoon of salt

Light sprinkling of cracked pepper

Light sprinkling of chili flakes (optional)


  1. Heat olive oil in a large fry pan over medium heat.
  2. Add almonds and fry, stirring occasionally, until  lightly golden (around 10 minutes)
  3. Stir in thyme and rosemary and then remove from heat. Add salt and pepper and the optional pinch of chili flakes, to taste. Then pour onto a rimmed baking tray to cool completely. Once cool, store in an airtight container for up to two weeks.
  4. Enjoy!

Nutrition Bite: From a nutritional point of view, blanched almonds don’t vary significantly in their health benefits to almonds that still have their skin on. However, in Ayurvedic medicine, they are considered to be easier to digest. Without the skin, blanched almonds are a little less bitter to the taste also. Either way, almonds are a fantastic source of vegan-friendly protein, vitamin E and antioxidants!

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