Type what you have

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

Ingredients

• ✓ salt
• sweet potato
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Place sweet potato slices onto the prepared baking sheets in a single layer. Brush both sides of each slice with oil.
3. 3 Bake in the preheated oven until edges are brown, 13 to 14 minutes. Remove any chips with crispy brown edges and continue baking other chips, checking constantly and removing as the edges brown.
4. 4 Sprinkle with salt and serve in a basket.

By Reynolds KitchensR

Ingredients

• ✓ salt
• cheesecloth
• plain yogurt

Instructions

1. 1 Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
2. 2 Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
3. 3 Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
4. 4 Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
5. 5 Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.

By John Mitzewich

Ingredients

• ✓ salt
• kidney bean
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
2. 2 Spray kidney beans with olive oil cooking spray and toss with sea salt. Spread out in a single layer in the air fryer basket.
3. 3 Air-fry until all of the kidney beans have split open and have become crisp, 25 to 30 minutes. Air-fry for 5 more minutes if they look under-toasted; they all should be varying degrees of brown.
4. 4 Allow to cool and store in airtight container or sandwich bag.

By real_isopod_hours

Ingredients

• ✓ salt
• vegetable oil
• green plantain

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes. Drain in a large bowl lined with paper towels, and salt to taste while still warm.

By Luthiena

Ingredients

• ✓ salt
• chicken wing
• pepper

Instructions

1. 1 Put the chicken wings in the ActiFry. Close the lid.
2. 2 Leave to cook for 12 minutes. Add salt and pepper to taste.
3. 3 If you wish to add a sauce (barbecue) or spices (paprika, Cajun, etc), add 1 or 2 ActiFry spoons 5 minutes before the end of cooking time.

By T-fal Canada

Ingredients

• ✓ salt
• oil
• corn tortilla

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ salt
• coconut oil
• popcorn

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. When the display indicates the pot is hot, add coconut oil and let it melt.
2. 2 Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid and cook for 5 minutes. Cancel Sauté mode and let sit until kernels have completely stopped popping, about 1 minute.
3. 3 Transfer popcorn to a large bowl and sprinkle with salt.

By Soup Loving Nicole

Ingredients

• ✓ salt
• yogurt
• olive oil

Instructions

1. 1 Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
2. 2 Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.

By LEBANESE

Ingredients

• ✓ salt
• ricotta cheese
• whipping cream

Instructions

1. 1 Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ salt
• giant white corn
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight.
3. 3 Drain corn and spread out in an even layer on a large baking sheet. Pat dry with paper towels. Air-dry for 20 minutes.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Place corn in a large bowl. Add oil and salt; stir until evenly coated.
6. 6 Working in batches, place corn into the air fryer basket in an even layer and cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 10 more minutes. Shake the basket again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Repeat with remaining corn.
7. 7 Allow corn nuts to cool until crisp before serving, about 20 minutes.

By Soup Loving Nicole

Ingredients

• ✓ salt
• milk
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
3. 3 Remove from the heat and stir in vinegar. Let stand for 10 minutes.
4. 4 Line a mesh strainer with cheesecloth and set over a large bowl.
5. 5 Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
6. 6 Pat cheese into a ball and remove the cheesecloth.
7. 7 Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

By SUNFLOWER71

Ingredients

• ✓ salt
• green plantain
• avocado oil

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler.
3. 3 Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil.
4. 4 Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

By Yoly

Ingredients

• ✓ salt
• oil
• peanut

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Cook peanuts in the preheated oil until fragrant and hot, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with salt.

By Kristi Whittington

Ingredients

• ✓ salt
• taro root
• olive oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
3. 3 Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.

By Chris Denzer

Ingredients

• ✓ salt
• pumpkin seed
• white vinegar

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ salt
• flour tortilla
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
3. 3 Bake in the preheated oven until golden and crisp, about 5 minutes.

By patrickL

Ingredients

• ✓ salt
• pumpkin seed
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet; drizzle with oil, season with salt, and toss to evenly coat.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly toasted, about 45 minutes.

By ONEMINA

Ingredients

• ✓ salt
• white vinegar
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.
3. 3 Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
4. 4 Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
5. 5 Enjoy!

By Ken

Ingredients

• ✓ salt
• butter
• pecan

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
3. 3 Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
4. 4 Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

By Joyce

Ingredients

• ✓ salt
• pumpkin seed
• butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss seeds in a large bowl with the butter and salt. Spread in a single layer on a baking sheet; bake until golden, stirring occasionally, about 45 minutes.

By Rosemary

Ingredients

• ✓ salt
• nori
• olive oil

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
2. 2 Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt.
3. 3 Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.

By OtakuOkaasan

Ingredients

• ✓ salt
• yogurt
• garlic
• pepper

Instructions

1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Ingredients

• ✓ salt
• masa harina
• water
• oil

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor