Short answer: Yes, acorns can be eaten by humans, but they require proper processing to remove tannins and improve taste and digestibility. What you need to know

• Tannins and safety
  • Raw acorns contain tannins that taste bitter and can be mildly toxic if consumed in large amounts. Processing is essential to remove these compounds. [web results indicate tannins are the main hurdle; proper leaching or boiling is recommended]

• Preparation methods
  • Leaching with water (cold or hot) to wash out tannins until the water stays clear or only faintly colored. The acorns can then be ground into flour or used in dishes. Cold-water leaching is often preferred for baking applications to preserve starches, while hot-water leaching can be used for making smoother pastes.

* Boiling or soaking repeatedly until the tannin-rich water is no longer brown is a common approach. After leaching, acorns can be dried, ground into flour, or used as nut pieces in recipes.

• What parts to use and how
  • Collect ripe, brown acorns from healthy trees (watch for signs of pests like weevils). Shell them before leaching or grinding. Some sources also suggest peeling or removing the papery skins for easier processing.

• Culinary applications
  • Leached acorn meal or flour can be used in bread, pancakes, pastries, cookies, pasta, and other baked goods. They can also be roasted or ground for various textures and flavors.

• Sustainability note
  • Foraging should be done sustainably, leaving enough acorns for wildlife and to support tree regeneration.

Practical, beginner-friendly guide

• Step 1: Harvest ripe acorns from healthy oaks; avoid damaged or moldy nuts.
• Step 2: Shell and remove the inner skins if desired for smoother texture.
• Step 3: Leach tannins:
  • Cold-water method: place shelled acorns in clean water, change the water several times daily for multiple days until the water stays clear.
  • Hot-water method: boil shelled acorns and repeatedly replace the water until it remains clear.
• Step 4: Dry and process:
  • Dry the leached acorns thoroughly, then grind into flour or meal. Sift to achieve desired particle size.
• Step 5: Cook and taste:
  • Use acorn flour in baked goods or combine with other flours; start with small batches to adjust flavor and texture.

Important cautions

• Some species have higher tannin levels; white oaks typically have lower tannin content than red oaks, but processing is still required.

• Always source from safe, clean environments and avoid acorns that show mold or insect damage. Correctly processed acorns should be safe to eat in moderate amounts as part of varied meals.

If you’d like, I can tailor a simple at-home recipe using acorn flour or ground acorn meal based on what you have (water for leaching method, oven or stovetop, and available pantry ingredients).