How and Why to Soak and Dehydrate Nuts and Seeds | How to Make Crispy Nuts

Learn how to make "Crispy Nuts" - How and Why to Soak Nuts and Seeds to make them more nutritious plus they taste way better too!

Today I am going to share with you are recipe for making Delicious Crispy Nuts, which also happens to be an explanation of How to Soak Nuts and Seeds.

Have you:

– heard about soaking nuts and seeds, but you don’t why you should do it? or

– do you know it is important but think that you just can’t fit it into your schedule? or

– have you heard about Crispy Nuts, but don’t know what they are?

Well, I am here to clear all of that up.

How and Why You Should Soak Nuts and Seeds 

1.  It helps with digestibility

2.  It’s easier and takes less time than you think

3.  They just plain taste better this way!

Nuts and seeds are a wonderful addition to your diet.  They have a bounty of healthy fats, minerals, protein and vitamins.  However, they can also be a bit rough on your stomach.  That’s because they contain phytic acid and enzyme inhibitors that prevent them from being digested well and that can be detrimental to your health.

The answer to this problem is simple: soak your nuts and seeds

When seeds and nuts are planted in the ground, the warmth and moisture in the soil around them breaks down their skins so that they can germinate and grow into plants.  Likewise, when we soak our nuts and seeds, we break down the encasing on these great sources of energy and make the nutrients more available to us.

I know.  You’re already busy and this sounds like a lot of extra work.

But it’s really not.

Most of the time spent soaking and dehydrating is hands-off time.  You just put the seeds or nuts in a bowl, transfer them to the dehydrator (or oven) and then take them out when dry.

For dehydrating, I highly recommend the Excalibur Dehydrator.

If you don’t have a dehydrator, however, you can start dehydrating with your oven.  During the winter months, you’ll welcome the added warmth, but in the summer, you’ll wish you had the dehydrator :-)!

So…here is how to do it:

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

How to Use Soaked & Dried “Crispy Nuts”

1.  Eat them plain – yum!

2.  Make Homemade Nut or Seed Butter

3.  Make Nut or Seed Milk – Here’s the Easiest Almond Milk Ever!

4.  And here’s a variation – yummy Chocolate / Carob Nuts.

As I’ve said before, try not to be “all-or-nothing” in your thinking about soaking, drying, and the raw food issues.  My family loves the flavor of the dehydrated nuts, but we don’t like hazelnuts (filberts) unless they are roasted.  So we roast them after soaking them.  They are still lighter and tastier than without soaking, but they’ve lost some of their nutrition.  We also sometimes eat unsoaked nuts and seeds when we’re served them, but we sure do notice right away what a difference there is.

The point here is to make steps towards wholeness and to do what you can at the pace that you can handle.

If you’re interested in finding out more about an Excalibur Dehydrator (in my mind this is the one to buy if you are serious about dehydrating – and who wouldn’t be :-)?), I would be happy to help with a great deal and shipping right to your door!  All of the details are on my Best Excalibur Deal.  Your purchase will also help keep this blog up and running.

Notes and Tips:

  • Cashews have a somewhat toxic coating on them between the nut and the shell.  According to most resources that I researched, this coating is removed in processing.  (I did find one source saying nothing about it all being removed).  Additionally, they are prone to mold and so are not the greatest choice for those sensitive to mold.So I recommend only eating them in moderation or not at all.  They also get slimy when soaked longer than 6 hours so if you choose to soak to improve their digestibility, keep an eye on the clock :-).
  • Temperature control is one way in which the dehydrator is a much better option than the oven.  Typically the lowest temperature for an oven is high enough to destroy the enzymes in the nuts/seeds, therefore diminishing their healthful qualities.  However, I still think the oven is the best place for someone new to soaking and drying to start.
  • There is debate about what temperature to dehydrate at in order to preserve the enzymes in your food.  For now I am comfortable with 125.  I am not an ardent raw foodist, and after researching this I found that the temperature of the food in the dehydrator is significantly below the temperature of the air around it.  Thus, if the setting of the dehydrator is 125, your food temperature is almost certainly in the raw food range–115 or below.

You’ll find that your nuts and seeds are much tastier and lighter than before.  You will never go back again!


Interested in other nutrition boosting posts?  How about:

Have you ever soaked your nuts and/or seeds?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. How do I dehydrate sunflower seeds and not have them fall through the mesh of the excaliber tray? Ive been using parchment paper on top of the mesh but wondered what other options there were. Thanks.

  2. Well hello there and a big fat thanks for your time & information 🙂
    I do not have a dehydrator yet, one day I will be contacting you to get that Excalibar however right now, don’t ask me why because I don’t know that answer Ha ha ha but I have a Mac daddy Oven evidently because it goes to a very low temperature of 100*
    So I soaked the Brazil nuts overnight then put them in the oven on 125* at around 10am today…. I had to leave the house at that time and so I left the oven door a little open… ?question? Am I supposed to close Oven door while the nuts are in there dehydrating or leave the door open a bit?? Is it safe for me to leave Oven on when I am not home or when I sleep through the night….. I read to dehydrate them for 18hrs that would end up being 5am, I have to be up at 5:30 to get ready to go so good timing I suppose;) but just wondering if people just leave the Oven on while they are not home or sleeping? 🙂 🙂 🙂 🙂

    • Hi there. I could not recommend leaving an oven on while sleeping or away from home. I am sure people do it but I don’t think it’s recommended for safety reasons. Sorry :).

  3. hi, i must dehydrate them, cant i just eat them after they were soaked?

  4. Is the temp in Fahrenheit or Centigrade?

  5. I understand why to soak them – but can’t find any info about why the need to dehydrate after? I don’t bother with this phase. It just add complexity as far as I can see. I Just let them air dry for a few hours spread out on a clean tea towel and store them in an air tight container in the fridge. they keep a week like this.

    • I don’t think the nuts would dry completely by doing only this….and they would mold. I don’t really like the nuts when they aren’t dried but of course that’s just personal taste :). If you want them for butters or long term snacking of course drying is the way to go.

  6. Can I just soak enough for the next day overnight and not bother with dehydrate or roasting?

  7. After soaking and dehydrating the nuts how do you store them and for how long? Thank you for sharing all these great recipes.

  8. When we soak nuts in saltwater, should we leave the bowl covered or uncovered?



  9. should we soak the nuts in the fridge, or at room temp? Covered, or uncovered?



  10. Can any nuts be used or must they be raw?
    Do you have to use salt in the water soak? my household is a low sodium home and we leave salt out whenever possible

    • I don’t believe that soaking a roasted nut serves much purpose. But I could be wrong. You could leave the salt out but it does make them very tasty. Soaking and roasting both address digestibility issues but roasting apparently creates free radicals that would not be desired. I hope that helps.

      • Hi

        I’m not sure if I’m actually worried about a real scenario but……

        The food safety danger zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly.

        I want to soak walnuts and then dehydrate them at a low temperature so that I don’t damage the fats but that temperature will inevitably be within the food safety danger zone

        What is to stop the walnuts harbouring dangerous bacteria due to being kept at this temperature for so long? Or is there something about the dehydration process that prevents such a thing?