Gather your equipment: a heavy-bottomed skillet, a spatula, and a plate for cooling.
Preheat the skillet over medium heat until warm but not smoking. Add a teaspoon of neutral oil, swirling to coat the bottom evenly.
Pour in one cup of fox nuts, spreading them out in a single layer across the pan. Let them toast untouched for about 2 minutes, listening for a gentle crackling sound.
Begin stirring gently with your spatula or wooden spoon, shaking the pan every 30 seconds to ensure even roasting. Watch as the shells start to turn golden and crispy, and the crackling intensifies.
Continue roasting for 8 to 10 minutes, until the shells are golden-brown, crispy, and emitting a smoky aroma. Be careful not to burn them; if they darken too quickly, reduce the heat slightly.
Once the fox nuts are crispy and crackling loudly, transfer them immediately to a plate to stop the cooking process. Let them cool for about 5 minutes, during which they will become even crunchier.
Sprinkle with sea salt or your preferred seasoning while the nuts are still warm, tossing gently to coat evenly.
Allow the nuts to cool completely to maintain their crispness. Store in an airtight container if not enjoyed immediately.
Enjoy your crispy, smoky roasted fox nuts as a snack or a crunchy topping for salads and desserts.
