Preheat the oven to 180 F degrees (82 C degrees). Line a large baking sheet with parchment paper.
Break the wet chunks as much as you can and spread it out evenly on the baking sheet.
Bake for 2 ½ hours, mixing and breaking the chunks every 30 minutes with a wooden spoon.
In the end, you should be left with chunks of pulp that is dry. It should easily crumble when you crush it in between your fingers. If it is not fully dried, continue to dry for another 30 minutes by checking on it every 10 minutes or so.
Store in an airtight container in the fridge for up to 3 weeks.
Squeeze as much liquid out as possible. The extra time you take to do so will have a direct effect on the time to dry it in the oven later.
Alternatively you can collect the pulp from every batch of almond milk you make in an airtight container and freeze it to dry the out later in bigger batches. This way you can dry larger batches at one time and save on the energy bill. I find that three batches are ideal for a large standard size half-sheet baking sheet that is 18" x 13" x 1" high.
The nutrition and calorie information below is for 1 cup of almonds. It is really hard to provide exact calorie information for almond pulp as there are so many factors that go into it.