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I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?

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  • 2
    Is there a reason you don't just eat the entire almond? – Catija Jul 14 '15 at 18:55
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    @Catija : if you're making almond milk, this is a common thing to do, as you don't want the flecks of brown bits. – Joe Jul 14 '15 at 20:50
  • Not really a culinary use, but they'd make a fine mulch material for an herb garden? – fontophilic Jul 15 '15 at 20:35
  • I suggest you simply add them to your compost bin. – dougp01 Jul 18 '15 at 0:03
  • @Catija almond skin have bitter taste as it contain enzymes that protect the almond from spoiling, Also it contain Phytic acid that lower the ability to digest iron and calcium. – SZCZERZO KŁY Dec 19 '17 at 13:28
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I made bacon😃 Mixed together 2 tablespoons oil, 3 tbs soy sauce or tamari, 2 tbs nutritional yeast, 1 tbs woostershire, 1/2 tbs maple syrup, 3/4 tbs hot paprika in a bowl. Mix in 3 cups loose Almond skins. Bake 375 for approx 20 minutes on non stick surface until crispy. BLT waiting to happen. Or use as bacon bits on salad... enter image description here

  • I just made them and was wondering how they would do as they cooled. I am in a humid climate and they are crispier now then when they came out of the oven. They would even be good by themselves as a snack:) – Dia Lawless Sep 19 '16 at 0:06
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    That's a neat idea! Welcome to Seasoned Advice! Don't forget to take the tour and to browse our help center to learn more about the site and the SE system in general. With this answer you have gained even enough rep to meet other users in Seasoned Advice Chat. – Stephie Sep 19 '16 at 5:23
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They're really thin, so it's a really small amount of food. I wouldn't feel at all guilty about pitching them, but if you do want to use them, that means the main way it'll really matter is if you use them for texture or appearance.

But usually we do the opposite: remove the skins from nuts to make something with a smooth texture and uniform color. So I don't have a lot of really exciting suggestions in that department. I suppose you could grind them up a bit and mix them into something that you want to look speckled, probably baked goods?

If you don't want that look or texture in anything though, just don't use them. Sure, you could grind them up fine and put them in something that's got its own color so you can't see them, but they won't really be adding much of anything at that point.

1

You can use them in baking cookies, cupcakes,or you can even dry them, grind them and then add in yoghurt or condensed milk or ice cream.

You can even use them to cleanse your skin by simply grinding and mixing with your daily face wash.

Hope this helps...

  • 1
    Nutrition is off-topic here, and the OP didn't really ask anyway. They just asked what to do with them; seems there's no need to convince them to use them. – Cascabel Jul 14 '15 at 22:43

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