Satisfy your snack attack with nutrient packed, crunchy, savoury Roasted Parmesan Garlic Almonds. These also make great gluten-free croutons for salads!
Preheat oven to 250°F or 325°F (see Cook's Notes). Lightly spritz a half-sheet pan with non-stick cooking spray or lightly grease it and and set aside.
In a small mixing bowl, toss together the grated Parmesan cheese, Italian seasonings, granulated garlic, smoked paprika, and salt and set aside.
In another mixing bowl, whisk or beat the egg whites until they reach soft peaks.
Measure the almonds into a larger mixing bowl. Scrape the egg whites on top of the almonds and gently mix to coat. Toss the Parmesan mixture over the almonds and gently toss to coat evenly. Distribute the coated almonds in an even, single layer over the prepared half-sheet pan. If baking at 250°F, bake for about an hour, stirring once every 15 minutes. If baking at 325°F, bake for about 30 minutes. After each stir, re-arrange the almonds again into an even, single layer. After an hour, or when the almonds are mostly dry to the touch, turn off the oven and prop the door open partway.
Let the almonds cool in the opened oven for 20 minutes before transferring the half sheet pan to a rack to finish cooling completely to room temperature. Transfer the almonds to an airtight container and store at room temperature for up to a week.