This time around, I mixed half a cup of almonds with a tsp of olive oil, 1/2 a tsp of sea salt and a generous pinch of herbs de Provence. Then lined a baking tray with parchment and arranged the almonds in a single layer. Mimicking the baking time for my cookies, I baked these on the top shelf at 170C for 30 minutes, rotating once in between. The savory version was even lovlier, so much that you should make them right away. Really. I insist.
On a side note, if you aren't familiar with herbs de Provence, that's a lovely combination of dried herbs. Mine's got thyme, basil, marjoram, oregano and rosemary. Substitute with any of these herbs individually if you like, or omit it entirely - the plain salted ones are in the oven now and they seem mightily good too.