Low Sodium Rosemary Almond Snack Mix

Total time30 min

Prep time5 min

Cook time15 min

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Ingredients

6 servings

1 cup raw almonds
½ cup raw pumpkin seeds (pepitas)
½ cup raw sunflower seeds
2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp fresh rosemary, finely chopped
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.

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