Parmesan Roasted Almonds

Written by chanie on March 30th, 2016

Somebody pinch me. Is Pesach really in less than a month? Ahhhhhhhhh

That’s not to say I’m making Pesach this year, because I plan to avoid that catastrophic monster of a gluten free cookfest for as long as I can. Don’t get me wrong, I don’t mind helping in the kitchen at all, in fact, I enjoy coming up with original dishes as a result of our strict Passover restrictions. But the thought of actually hosting meal after meal for eight days straight is not exactly appealing to me.


So, I’ll be helping out in my mom’s kitchen this year. And I plan to do a lot of spiralizing. We’ll be eating plenty of zoodles and sweet potato rice – a healthier alternative to the overused spud.

Meals are not that much of an issue – we always have my mom’s Passover gefilte fish, mason jars filled with pickled cucumber salad, beet “vinaigrette”, ratatouille and mock chopped liver. There are also the traditional Pesach dishes like scrambled hard boiled eggs, orange chicken and sweet nut omelettes. But snacks? other than bananas and the occasional piece of dark chocolate, we’re out of options.

Last year, I made these sugared almonds, but as my palate has taken a turn for the savory, I came up with an even tastier version, minus the sugar. Parmesan roasted almonds are completely addictive, and they make the most amazing croutons over lettuce! If you make your own mayo, a Passover Caesar salad can now be on the menu, without losing out on the crunchy crouton goodness.

Making these croutons the other day was an admission that Pesach is coming, whether we like it or not. But it was also a realization that it can be oh. so. delicious.

More fun and innovative Passover recipes recipes are coming your way soon, so stay tuned!



This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

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10 Comments so far ↓

  1. LeAnne says:

    These sound delicious but even more intriguing is the sweet potato rice. Can we get a recipe?!

    • chanie says:

      Hey LeAnne, I spiralize the sweet potato and then pulse the spiralized noodles in a food processor until they are the consistency of rice. I saute in a little coconut oil and add a bit of stock. Cover the pot and steam until tender. It’s amazing!

  2. OMG says:

    this is genius, thank you!

  3. Karen K says:

    I love all of your low carb dairy ideas, they’re really great!

  4. Alice says:

    Can I make these dairy free?

  5. Brittany Keehan says:

    Good morning, I found your recipe on pinterest and was looking for a bit of clarification – the ingredient list says 1 egg white but then in the recipe directions it says “In a separate bowl, whisk the egg whites until frothy”. Is it just one? I have liquid egg whites so I was planning to measure out 2 tablespoons. Will that be enough to coat 2 cups of almonds? Thanks!!

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