Type what you have

Ingredients

• ✓ salt
• egg white
• sugar
• vanilla extract
• pecan
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
3. 3 Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
4. 4 Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

By Joanie Critchlow

Ingredients

• ✓ salt
• butter
• cheddar cheese
• all-purpose flour
• milk
• red pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or lightly grease them.
2. 2 Beat butter and Cheddar cheese together in a large bowl with an electric mixer until creamy and well blended. Add flour and salt; mix until a soft dough forms. If the dough seems too crumbly, add milk, 1 teaspoon at a time, until it just comes together.
3. 3 Transfer the dough to a lightly floured surface. Roll out to ½ inch thickness. Cut into 2-inch strips using a knife, pastry wheel, or cookie press with a star tip for a traditional look.
4. 4 Arrange cheese straws 1 ½ inches apart on the prepared baking sheets; sprinkle with ground red pepper if using.
5. 5 Bake in the preheated oven until golden and crisp, about 10 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

By Leigh

Ingredients

• ✓ salt
• olive oil
• potato
• onion
• egg
• olive oil

Instructions

1. 1 Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 ½ teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
2. 2 Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
3. 3 Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
4. 4 Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
5. 5 Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

By Heidi Jeseritz

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• milk
• milk
• egg
• butter
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, salt, and baking powder in a bowl.
3. 3 Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until the batter is fully combined.
4. 4 Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon at a time, onto the heated skillet.
5. 5 Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Move to a paper towel-lined plate to help soak up excess butter.
6. 6 Repeat with the remaining batter.

By Happykat

Ingredients

• ✓ salt
• ✓ salt
• potato
• black pepper
• all-purpose flour
• sour cream
• baking soda
• water
• butter
• onion
• button mushroom

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
2. 2 Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
3. 3 Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
4. 4 Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
5. 5 Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

By Natasha Titanov

Ingredients

• ✓ salt
• all-purpose flour
• paprika
• garlic powder
• black pepper
• vegetable oil
• calamari ring
• cocktail sauce
• lemon

Instructions

1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Ingredients

• ✓ salt
• olive oil
• potato
• pepper
• onion
• egg
• tomato
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
3. 3 Whisk eggs in a bowl; season with salt and pepper.
4. 4 Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
5. 5 Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
6. 6 Serve warm, garnished with tomato and green onion.

By PATTY5

Ingredients

• ✓ salt
• egg
• tuna
• red onion
• mayonnaise
• mustard
• garlic
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
2. 2 Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

By Allrecipes

Ingredients

• ✓ salt
• eggplant
• green bell pepper
• tomato
• onion
• white sugar
• vegetable oil
• red wine vinegar
• water

Instructions

1. 1 Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

By Natalia

Ingredients

• ✓ salt
• bacon
• pizza dough
• yellow onion
• fromage blanc
• creme fraiche
• nutmeg
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ salt
• milk
• active dry yeast
• sugar
• buckwheat flour
• egg
• sour cream
• heavy cream
• all-purpose flour

Instructions

1. 1 Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
2. 2 Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
3. 3 Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

By damasio

Ingredients

• ✓ salt
• olive oil
• onion
• tomato
• ham
• egg
• parsley
• pepper
• pizza crust dough

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
3. 3 Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
4. 4 Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

By IIJUAN12

Ingredients

• ✓ salt
• olive oil
• baking potato
• pepper
• olive oil
• onion
• egg
• red pepper
• serrano ham
• parsley

Instructions

1. 1 Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
3. 3 Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
4. 4 Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
5. 5 Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

By sjmoraes

Ingredients

• ✓ salt
• shrimp
• chive
• mayonnaise
• worcestershire sauce
• chili sauce
• avocado
• lemon juice
• bibb lettuce
• paprika
• pimento pepper

Instructions

1. 1 In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
2. 2 Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

By Inga

Ingredients

• ✓ salt
• butter
• flour
• milk
• baking soda
• tomato
• yellow mustard
• egg
• cheddar cheese
• pepper

Instructions

1. 1 Melt the butter in a heavy saucepan over medium heat. Stir in flour until smooth, then continue to cook and stir until lightly browned, about 10 minutes. Gradually stir in the milk so that no lumps form and then simmer until thick, stirring the whole time. Remove from the heat.
2. 2 Stir together the baking soda and canned tomatoes; stir into the sauce. Whisk together the mustard and eggs; stir into the tomato sauce. Set the saucepan over a pot of barely simmering water (like a double boiler). Stir in the cheese and season with salt and pepper. Continue to cook, stirring occasionally, until cheese has melted.

By PJ's kitchen

Ingredients

• ✓ salt
• olive oil
• potato
• pepper
• paprika
• onion
• egg
• olive oil
• parsley
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.
3. 3 Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.
4. 4 Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.
5. 5 Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelette from the bottom of the skillet. Slide the skillet into the preheated oven.
6. 6 Bake in the preheated oven until omelette is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelette should come out clean; cut into pie-shaped pieces and serve.

By Jaime The Tomato Snob

Ingredients

• ✓ salt
• all-purpose flour
• water
• chicken liver
• heavy cream
• onion
• egg
• butter
• nutmeg
• black pepper

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK

Ingredients

• ✓ salt
• butter
• onion
• bread crumb
• water
• half-and-half
• ground beef
• ground pork
• white pepper
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ salt
• asparagus
• onion
• vegetable broth
• butter
• all-purpose flour
• black pepper
• vegetable broth
• soy milk
• yogurt
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ salt
• pine nut
• cooking oil
• red bell pepper
• green pepper
• onion
• garlic
• tomato
• tuna
• white sugar
• cinnamon
• nutmeg
• pepper

Instructions

1. 1 Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
2. 2 Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

By DC Girly Girl

Ingredients

• ✓ salt
• egg
• potato
• green bell pepper
• red bell pepper
• onion
• tomato
• tuna
• green olive
• pimento
• anchovy
• olive oil
• white vinegar

Instructions

1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

Ingredients

• ✓ salt
• olive oil
• chorizo sausage
• green onion
• black pepper
• long-grain white rice
• goat cheese
• egg
• parsley
• garlic
• cumin
• blood orange
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Ingredients

• ✓ salt
• ✓ salt
• basil
• black pepper
• worcestershire sauce
• balsamic vinegar
• lime
• olive oil
• cherry tomato
• black pepper
• cayenne pepper
• oregano
• cumin
• garlic
• jalapeno pepper
• green onion
• red bell pepper
• cucumber
• tomato

Instructions

1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

Ingredients

• ✓ salt
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
3. 3 Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
4. 4 Enjoy!

By Brian Perspect

Ingredients

• ✓ salt
• ricotta cheese

Instructions

1. 1 Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ salt
• ✓ salt
• water
• almond
• olive oil

Instructions

1. 1 Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions.
2. 2 Stir water and 3/4 teaspoon pink salt together in a small bowl until salt mostly dissolved.
3. 3 Place almonds in a medium bowl; stir in salt water until coated. Transfer almonds to the air fryer basket.
4. 4 Bake in the preheated air fryer for 6 to 7 minutes. Stir almonds, return to the air fryer, air fry until almonds turn brown inside, 5 to 6 minutes more.
5. 5 Return almonds to same mixing bowl; stir in olive oil and salt until completely coated. Allow to cool before serving,

By Paul Tannos

Ingredients

• ✓ salt
• potato
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer potato slices to a large bowl of cold water as you slice them.
3. 3 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
4. 4 Drain and rinse slices again. Pat dry.
5. 5 Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
6. 6 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
7. 7 Season potato chips with additional salt if desired.
8. 8 Serve and enjoy!

By ALMALOU

Ingredients

• ✓ salt
• carrot
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
2. 2 Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
3. 3 Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

By yesnomaybeso7

Ingredients

• ✓ salt
• chili oil
• popping sorghum

Instructions

1. 1 Heat chili oil in a pot over medium heat; add sorghum and cover pot. Cook, shaking constantly, until the majority of sorghum is popped, about 5 minutes. Season with salt.

By Alli Shircliff

Ingredients

• ✓ salt
• popcorn
• olive oil

Instructions

1. 1 Place popcorn in a brown paper bag. Tightly seal the bag by folding the top several times.
2. 2 Microwave on High until the popping slows, about 2 minutes. Carefully open the bag. Season with salt and drizzle with olive oil. Reclose the bag and shake to distribute the seasoning.

By PartialAgonist