How to Roast Sliced Almonds

Roasted, sliced almonds offer a healthy and filling alternative to the many unhealthy snacks that might tempt you throughout the day. Try a handful of roasted sliced almonds as a quick snack or as a topper for a fresh garden salad, fruit or cereal. While you can eat raw sliced almonds, roasting them intensifies the nutty flavor and increases the crunch. You can roast almond slices at home in your oven in roughly twenty minutes, depending on how dark you prefer them.

A large pile of slivered almonds.
Credit: BWFolsom/iStock/Getty Images

Step 1

Spread the sliced almonds in a single layer on an ungreased, rimmed baking sheet. Try to avoid overlapping the almonds so they roast evenly. Use a rimmed baking sheet to prevent the almond slices from spilling over into the oven.

Step 2

Preheat the oven between to about 300 degrees Fahrenheit. Place the baking sheet in the oven on the center rack. Roast them for 5 to 10 minutes while closely monitoring the color change until you achieve a light to medium golden brown color.

Step 3

Remove the baking sheet from the oven and place it on a cooling rack. Flip the almond slices over quickly with a spatula, stir them with a spoon or shake the pan to mix the nuts so that they are roasted evenly and retain their heat while out of the oven .

Step 4

Return the pan to the oven and roast the almond slices for about 5 to 10 minutes longer or until the desired darkness or color is reached. Check the oven often to prevent the almonds from burning.

Step 5

Pull the baking sheet from the oven and place on a cooling rack; allow the almond slices to fully cool. Scoop the almond slices into a plastic storage bag or container for storage.

Things You'll Need

  • Baking sheet

  • Plastic storage bag or container


The almond slices will continue to brown after being removed from the oven until they cool. You can either remove them just before they reach the desired amount of darkness or remove them from the pan immediately so they cool faster and stop cooking.

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