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Ranch Roasted Nuts — The Low-Carb Snack That Actually Stops the 3PM Brain Crash

Adapted from That Low Carb Life. Original recipe: https://thatlowcarblife.com/ranch-roasted-nuts/
My version uses pecans, walnuts, and cashews. I also leave out the chives since I don't keep them on hand — still delicious without them.
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Prep Time 12 minutes
Cook Time 20 minutes
Servings 20 servings

Ingredients
  

  • 2 cups pecans
  • 2 cups walnuts
  • 1 cup cashews
  • 1/4 cup avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp salt

Instructions
 

  • Preheat your oven to 325°F.
  • Add the nuts, avocado oil, and all the spices directly into a large mixing bowl. Stir well until every nut is evenly coated.
  • Pour onto a large rimmed baking sheet and spread into a single even layer. Don't pile them up — you want them roasting, not steaming.
  • Bake for 15-20 minutes, stirring every 5 minutes. Set a timer and don't skip the stirring — it prevents burning on the bottom and keeps the seasoning evenly distributed. They're done when they smell toasty and have a slightly deeper color.
  • Let them cool on the pan — they crisp up as they cool. Once fully cooled, transfer to an airtight container or glass jar.

Notes

Storage: Keeps at room temperature for up to two weeks. I keep mine in a glass jar on the counter.