RECIPE: Soaked and Dehydrated NM Red Chile Walnuts

I have been making these walnuts for years, ever since I learned that nuts contain an anti-nutrient, phytic acid, which inhibits mineral absorption and interferes with digestive enzymes.  This anti-nutrient is deactivated by soaking.  Soaked nuts aren't appetizing so they're usually dehydrated after soaking to crisp them up again.  I use this process with all nuts - almonds, pumpkin seeds, and my favorite - walnuts.

With pumpkin seeds I usually use aji amarilllo, a yellow chile from Peru.  With almonds I don't add any chiles, I just use himalayan pink salt.  With walnuts I use a mild New Mexico Hatch chile. 

Soaked and Dehydrated NM Red Chile Walnuts

• Walnuts
• Spring, distilled, or RO water
• Himalayan pink salt
• New Mexico Hatch chile powder

In a glass or stainless bowl, cover the nuts with a generous amount of water - at least 2" above the level of the nuts - add 2 T. salt for every pound of nuts, and let them soak for 1-3 days until all bitterness is gone.  Change the water every 24 hours.

Drain.

Spread the nuts out on dehydrator trays or, if  you don't have a dehydrator, on jelly roll pans. 

Sprinkle with salt and chile.

Dehydrate at no more than 118 degrees until dry and crisp.  Depending on how long you soaked them, this could take from 1 to 3 days.

Transfer immediately to glass jars.