Search Easy Food Dehydrating

How to Dehydrate Nuts and Seeds: Soaking, Drying, and Storage

Photo of Susan Gast
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Most commercially packaged nuts and seeds are already dry and don’t need to be dehydrated before eating or storage. This guide is primarily for nuts and seeds that have been intentionally soaked, rinsed, seasoned with a wet mixture, or removed fresh from a fruit or seed head and therefore contain added moisture.

✅ Quick Answer: How do you dehydrate nuts and seeds?
Drain soaked or rinsed nuts and seeds thoroughly, blot away excess surface moisture, and arrange them in a single layer. Dehydrate them at the temperature recommended for that specific nut or seed until completely dry or crisp, checking several cooled pieces before packaging. Because nuts and seeds contain oils that can become rancid, cool them completely and use airtight packaging; refrigeration or freezing is often the better choice for longer storage.

Dehydrating can restore a dry or crisp texture after soaking, but it doesn’t remove the natural oils in nuts and seeds or prevent those oils from becoming rancid. Preparation, temperature, drying time, and storage recommendations vary considerably, so follow the food-specific guidance on this page.

Soaking is optional for many nuts and seeds. Although it changes texture and may reduce some compounds under certain conditions, research doesn’t support promising that soaking nuts automatically improves mineral absorption, digestion, or gastrointestinal tolerance.

assorted nuts in bowls with their top views

How to Dehydrate Soaked Nuts and Seeds

  1. Choose Food-Grade Nuts or Seeds: Begin with fresh nuts or seeds intended for human consumption. Discard anything moldy, insect-damaged, unusually discolored, or rancid-smelling.
  2. Follow the Food-Specific Soaking Guidance: Soaking isn’t required for every nut or seed. When you choose to soak, do it in the refrigerator rather than leaving the food in water at room temperature for an extended period.
  3. Drain Thoroughly: Discard the soaking water, rinse when appropriate, and drain the nuts or seeds thoroughly. Blot away excess surface moisture to shorten drying time.
  4. Arrange the Trays: Spread the nuts or seeds in a single layer without overlapping. Use a mesh screen liner for small seeds so they don’t fall through the trays.
  5. Use the Recommended Temperature: Follow the individual nut or seed instructions below. Don’t apply one temperature to everything because size, oil content, and preparation differ considerably.
  6. Dehydrate Until Completely Dry: Drying may take many hours after soaking. Rotate trays when necessary and stir or turn the nuts or seeds if your dehydrator dries unevenly.
  7. Test After Cooling: Remove several pieces and let them cool completely. Split or bite into the largest pieces and check for a dry or crisp center with no soft, damp, or rubbery areas.
  8. Cool and Store: Allow the entire batch to cool before packaging. Store according to the directions later on this page, using refrigeration or freezing when appropriate.

Important: Low-temperature dehydration isn’t a sterilization or pathogen-killing step. It won’t make contaminated, moldy, spoiled, or recalled nuts and seeds safe to eat.

💡 Outside the United States? Use my quick Fahrenheit-to-Celsius converter to find the equivalent Celsius temperature.

Should You Soak Nuts Before Dehydrating?

Soaking nuts in a glass bowl and measuring jug

Soaking nuts is optional. Some people prefer the texture or flavor of soaked and subsequently dehydrated nuts, but soaking shouldn’t be presented as necessary or as a proven way to improve digestion or mineral absorption.

If you choose to soak nuts, keep them refrigerated while soaking. Drain them thoroughly, rinse when appropriate, blot away excess moisture, and begin dehydrating promptly. Soaking adds considerable moisture, so the nuts will require more drying time than nuts that haven’t been soaked.

Follow the individual nut instructions below because soaking time, drying temperature, and finished texture vary. If you don’t want the additional preparation and drying time, use fresh commercially processed nuts without soaking them.

What Does Soaking Do to Phytic Acid?

Phytic acid, also called phytate, occurs naturally in nuts, seeds, grains, and legumes. It can bind with certain minerals, but that doesn’t make foods containing phytate unhealthy or mean that everyone needs to remove it. Its nutritional effect depends on the food, preparation method, serving amount, and the person’s overall diet.

Soaking may change phytate levels under some conditions, but it doesn’t simply “remove” all the phytic acid from nuts. Research examining soaked almonds, hazelnuts, peanuts, and walnuts found little evidence that soaking improved phytate-to-mineral ratios; soaking sometimes reduced the concentration of minerals as well.

Unless a particular recipe or personal preference calls for it, there is no need to soak nuts solely to eliminate phytic acid. People with a medical condition or concern about mineral absorption should seek advice from a qualified healthcare professional or registered dietitian.



Nuts:

How to Dehydrate Different Types of Nuts

Drying temperature, soaking preference, drying time, and finished texture vary according to the nut. Use the sections below as food-specific guidance rather than applying one set of instructions to every variety.

How to Dehydrate Pine Nuts

Pine nuts with pine cones

Commercially packaged pine nuts are normally already dry and don’t need to be dehydrated before eating or storing. Dehydrate them only when they have been soaked, rinsed, or otherwise exposed to added moisture.

If soaking pine nuts by choice, keep them refrigerated during soaking. Drain them thoroughly, blot away excess moisture, and spread them in a single layer on a mesh-lined dehydrator tray.

Use your dehydrator’s lowest suitable setting, approximately 95°F to 115°F, and dry until the pine nuts are crisp throughout. Begin checking after several hours, but soaked pine nuts may require considerably longer. Cool several of the largest pieces completely and split them open to check for any soft or damp centers.

Pine nuts contain substantial natural oil and can become rancid even after dehydration. Once completely cooled, package them airtight and refrigerate or freeze them for longer storage. Discard pine nuts that develop a bitter, paint-like, stale, or otherwise unpleasant odor or flavor.

How to Dehydrate Macadamia Nuts

Macadamia nuts in a wooden bowl

Commercially packaged macadamia nuts are normally shelled and already dry, so they don’t require dehydration unless they have been soaked, rinsed, or coated with a wet seasoning.

If you choose to soak them, keep the nuts refrigerated during soaking. Drain them thoroughly, blot away excess surface moisture, and arrange them in a single layer on the dehydrator trays.

Dehydrate at a low setting, approximately 95°F to 115°F, until the nuts are dry and crisp throughout. Because macadamias are large and contain substantial oil, drying may take 24 hours or longer after soaking. Cool and split open several of the largest nuts to ensure no soft or damp centers remain.

Macadamia nuts are particularly high in fat and can become rancid despite dehydration. Cool them completely, package them airtight, and refrigerate or freeze them for longer storage. Discard nuts with a stale, bitter, paint-like, or otherwise unpleasant odor or flavor.

How to Dehydrate Pecans and Walnuts

Pecans and Walnuts, loose

Commercially packaged pecans and walnuts are normally already dry. Dehydrate them only after soaking, rinsing, or adding a wet seasoning.

If you choose to soak them, keep the nuts refrigerated during soaking. Drain thoroughly, blot away excess moisture, and arrange them in a single layer on the dehydrator trays.

Dehydrate at a low setting, approximately 95°F to 115°F, until completely dry and crisp. Soaked pecans and walnuts may require 12 to 24 hours or longer. Stir or turn them occasionally if your dehydrator dries unevenly.

Cool several pieces completely and break them open. Continue dehydrating if the centers feel soft, rubbery, or damp.

Pecans and walnuts contain oils that oxidize readily. Once cooled, package them airtight and refrigerate or freeze them for longer storage. Discard nuts with mold, an unusual odor, or a stale, bitter, paint-like, or otherwise rancid flavor.

How to Dehydrate Almonds

Almonds - raw, sliced, and ground

Commercially packaged almonds are normally already dry and don’t require dehydration unless they have been soaked, rinsed, or coated with a wet seasoning.

If you choose to soak almonds, keep them refrigerated during soaking. Drain them thoroughly, rinse when appropriate, blot away excess surface moisture, and arrange them in a single layer on the dehydrator trays.

Dehydrate at a low setting, approximately 95°F to 115°F, until the almonds are completely dry and crisp. Soaked whole almonds may require 12 to 24 hours or longer because of their size and density. Stir or turn them occasionally if your dehydrator dries unevenly.

Cool several of the largest almonds completely and split them open. Continue dehydrating if the centers feel soft, rubbery, or damp.

Once completely cooled, package the almonds airtight. Refrigerate or freeze them for longer storage and discard any that develop mold, an unusual odor, or a stale, bitter, paint-like, or otherwise rancid flavor.

Use almonds in salads, granola, baked goods, almond milk, almond butter, or almond flour.



Seeds:

How to Dehydrate Different Types of Seeds

Most commercially packaged seeds are already dry and don’t require dehydration before eating or storage. Dehydrate seeds when they have been freshly removed from a plant or fruit, soaked, rinsed, or coated with a wet seasoning. Soaking is optional for many seeds, so follow the food-specific guidance below.

Small seeds can fall through standard dehydrator trays. Use a clean mesh screen liner when necessary, spread the seeds in a single layer, and test them only after they have cooled completely.

How to Dehydrate Pumpkin Seeds

Pumpkin seeds in a wooden bowl

Pumpkin seeds removed from a fresh pumpkin require cleaning and drying. Commercially packaged hulled pumpkin-seed kernels—often sold as pepitas—are normally already dry and don’t require dehydration unless they have been soaked, rinsed, or coated with a wet seasoning.

For fresh pumpkin seeds, separate the seeds from the pulp and rinse them thoroughly under cool running water. Remove as much clinging pulp as possible, drain thoroughly, and blot away excess surface moisture.

Soaking is optional. If you choose to soak pumpkin seeds or pepitas, keep them refrigerated during soaking, then drain and blot them thoroughly.

Spread the seeds in a single layer on a mesh-lined dehydrator tray. Dehydrate at approximately 115°F to 120°F until completely dry and crisp. Begin checking after approximately 8 hours, but larger, freshly removed, or soaked seeds may require 12 to 24 hours or longer.

Cool several seeds completely before testing them. Continue dehydrating if the seeds or kernels feel soft, rubbery, or damp. Once cooled, package them airtight and refrigerate or freeze them for longer storage.

How to Dehydrate Sunflower Seeds

Sunflower seeds spilling out of a bowl

Commercially packaged sunflower seeds are normally already dry and don’t require dehydration unless they have been soaked, rinsed, or coated with a wet seasoning. Fresh seeds removed from a sunflower head should be separated from plant debris and checked carefully for mold, insects, or damage before drying.

Soaking is optional. If you choose to soak sunflower seeds, keep them refrigerated during soaking. Drain them thoroughly and blot away excess surface moisture.

Spread the seeds in a single layer on a clean mesh screen liner so they don’t fall through the dehydrator trays. Avoid using a solid sheet when a mesh liner will work because better airflow promotes more even drying.

Dehydrate at approximately 115°F to 120°F until completely dry and crisp. Begin checking after approximately 8 hours, but soaked or freshly harvested seeds may require 12 to 24 hours or longer.

Cool several seeds completely before testing them. Continue dehydrating if they feel soft, rubbery, or damp. Once cooled, package the seeds airtight and refrigerate or freeze them for longer storage.

Do Flax Seeds Need to Be Dehydrated?

Flax seeds in a heart shape

Commercially packaged flax seeds are already dry and don’t need to be soaked or dehydrated before use. Whole flax seeds can be added directly to baked goods, cereals, yogurt, or other recipes, while ground flax is often used when easier access to its nutrients is desired.

Flax seeds develop a thick, gel-like coating when mixed with water. That makes soaked flax difficult to spread and dehydrate evenly as separate seeds. If you intentionally soak flax for a cracker, fruit leather, or other prepared recipe, follow instructions developed specifically for that finished food rather than the general nut-and-seed method on this page.

Flax contains oils that are susceptible to oxidation, particularly after the seeds are ground. Store whole or ground flax in airtight packaging and refrigerate or freeze it for longer quality. Grind only the amount you expect to use within a reasonable period.

How to Dehydrate Sesame Seeds

Sesame seeds on a wooden spoon

Commercially packaged sesame seeds are normally already dry and don’t require dehydration unless they have been soaked, rinsed, or coated with a wet seasoning.

Soaking is optional. If you choose to soak sesame seeds, keep them refrigerated during soaking. Drain them through a fine-mesh strainer, then blot away as much surface moisture as possible.

Spread the seeds thinly and evenly on a clean mesh screen liner. Avoid thick piles, which can trap moisture and lead to uneven drying.

Dehydrate at approximately 115°F to 120°F until completely dry. Stir the seeds periodically if they begin to clump or if your dehydrator dries unevenly. Begin checking after approximately 6 hours, but soaked seeds may require 12 hours or longer.

Allow the seeds to cool completely before testing them. They should separate easily and contain no soft, damp, or clumped areas. Once cooled, package them airtight and refrigerate or freeze them for longer storage because their natural oils can become rancid.


How to Season Nuts and Seeds Before Dehydrating

Sea salt in a bowl, on the beach

Salt and other dry seasonings can add flavor, but they aren’t required for successful dehydration and shouldn’t be treated as preservatives.

After draining and blotting soaked nuts or seeds, season them lightly with salt, garlic powder, onion powder, smoked paprika, cinnamon, or another dry seasoning. Toss until the seasoning is distributed evenly, then arrange the food in a single layer and follow its individual drying instructions.

Avoid adding oil before dehydration. Nuts and seeds already contain natural oils, and additional oil can make drying more difficult and shorten storage quality. Wet or sugary coatings may also increase drying time and remain sticky, so use a recipe developed for that particular coating.

Record the seasoning amounts you use so you can repeat a successful batch.

How to Store Dehydrated Nuts and Seeds

Mason Jars

Allow dehydrated nuts and seeds to cool completely before packaging them. Warm food can create condensation inside the container.

Package the nuts or seeds in clean, dry, airtight containers or moisture-resistant bags. Store larger batches in smaller portions so the entire supply isn’t repeatedly exposed to warm air, humidity, and light.

Because nuts and seeds contain natural oils, dehydration doesn’t make them suitable for indefinite pantry storage. A cool, dark pantry may be acceptable for a small amount that will be used promptly, but refrigeration or freezing is the better choice for preserving quality longer—particularly in warm climates.

Vacuum sealing can reduce exposure to air but doesn’t remove moisture already present or prevent rancidity indefinitely. Don’t automatically add oxygen absorbers or desiccant packets. Neither can compensate for incomplete drying, and desiccants don’t stop oils from oxidizing.

Label each container with the contents and drying date. Check stored nuts and seeds for condensation, mold, insect activity, or stale, bitter, paint-like, or otherwise unpleasant odors or flavors. If any appear, discard the affected package.

When removing a container from the refrigerator or freezer, allow it to approach room temperature before opening it. This helps reduce condensation from forming on the cold food.

Dehydrating Nuts and Seeds FAQ

Do nuts and seeds need to be soaked before dehydrating?

No. Soaking is optional for many nuts and seeds. Some people soak them for a preferred flavor or texture, but commercially packaged nuts and seeds are generally already dry and can usually be used without soaking or dehydrating.

Does soaking remove phytic acid and make nuts easier to digest?

Not necessarily. Soaking may alter phytate levels under some conditions, but it doesn’t simply remove all phytic acid. Controlled studies haven’t shown that soaking nuts consistently improves phytate-to-mineral ratios or gastrointestinal tolerance.

Why would I dehydrate nuts or seeds that are already dry?

Commercially packaged nuts and seeds normally don’t need dehydration. The dehydrator is useful after they have been soaked, rinsed, harvested fresh, or coated with a wet seasoning.

What temperature should I use?

Follow the instructions for the particular nut or seed. The guidance on this page generally uses approximately 95°F to 115°F for larger nuts and 115°F to 120°F for certain seeds, but one temperature shouldn’t be applied automatically to every variety.

How long do soaked nuts and seeds take to dehydrate?

Drying time varies according to the food, size, soaking time, surface moisture, dehydrator model, tray position, and humidity. Soaked nuts and seeds may require 12 to 24 hours or longer. Test cooled pieces rather than relying only on time.

How do I know when nuts and seeds are properly dried?

Allow several pieces to cool completely before testing them. Nuts should feel dry and crisp inside when split open. Seeds should separate easily and contain no soft, rubbery, damp, or clumped areas.

Does low-temperature dehydration make raw nuts and seeds safe?

No. Low-temperature dehydration isn’t a sterilization or pathogen-killing step. It won’t make contaminated, moldy, spoiled, or recalled nuts and seeds safe to eat.

How should dehydrated nuts and seeds be stored?

Cool them completely, package them airtight, and protect them from heat, moisture, air, and light. Because their natural oils can become rancid, refrigeration or freezing is often the best choice for longer storage.

How can I tell whether nuts or seeds have become rancid?

Rancid nuts and seeds may smell or taste stale, bitter, paint-like, soapy, grassy, or otherwise unpleasant. Discard the affected package if you notice an unusual odor or flavor, mold, condensation, or insect activity.

What can I use to keep small seeds from falling through the trays?

Use a clean mesh screen liner designed for your dehydrator. Mesh supports small seeds while allowing better airflow than a solid sheet.

Before you go, grab the free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
That Actually Taste Great

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

← Get your free copy now!

5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

You Might Like These

You Might Like These


Before You Go...

If you enjoyed this page, tap the ❤️ in the lower right-hand corner.
It saves this page to your Grow bookmarks so you can find it again later.

You’ll also see quick share buttons to copy the link, post to Facebook,
or save it straight to Pinterest.