Type what you have

Ingredients

• ✓ sea salt
• water
• sunflower seed

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• apple cider vinegar
• red potato

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• chickpea
• mixed spice

Instructions

1. 1 Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Spread chickpeas on prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

By Chef V

Ingredients

• ✓ sea salt
• popcorn
• coconut oil

Instructions

1. 1 Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid.
2. 2 Shake the pot constantly as popcorn pops. When popping slows to a few seconds between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

By MaggieN

Ingredients

• ✓ sea salt
• kale
• olive oil

Instructions

1. 1 Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt.
2. 2 Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

By Blueberry

Ingredients

• ✓ sea salt
• sweet potato
• olive oil

Instructions

1. 1 Combine sweet potato slices and olive oil in a large bowl; toss to coat. Arrange sweet potato slices in a single layer on a large microwave-safe plate; season with salt.
2. 2 Cook in microwave until chips are dry, crisp, and slightly browned, about 5 minutes. Cool chips on plate before transferring to a bowl. Repeat with remaining sweet potato slices.

By sonjagroset

Ingredients

• ✓ sea salt
• zucchini
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

By lxydn

Ingredients

• ✓ sea salt
• zucchini
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Lorie

Ingredients

• ✓ sea salt
• kale
• olive oil
• sherry vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
3. 3 Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal, then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more, until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves, reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
4. 4 Bake in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

By Theresa Peters

Ingredients

• ✓ sea salt
• olive oil
• lemon zest
• black pepper
• chicken wing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Ingredients

• ✓ sea salt
• all-purpose flour
• olive oil
• white wine

Instructions

1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• shishito pepper
• avocado oil
• lemon

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ sea salt
• white vinegar
• water
• peanut

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• baguette
• olive oil
• dark chocolate

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
3. 3 Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

By John Mitzewich

Ingredients

• ✓ sea salt
• coconut
• coconut oil
• erythritol sweetener
• lemon zest

Instructions

1. 1 Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

By Fioa

Ingredients

• ✓ sea salt
• eggplant
• bread crumb
• egg
• olive oil
• ricotta cheese
• pita chip
• cherry tomato
• basil leaf

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
3. 3 Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

By Nashville Nosher

Ingredients

• ✓ sea salt
• pretzel
• butter
• brown sugar
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
2. 2 Spread pretzels onto the prepared baking sheet.
3. 3 Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
4. 4 Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

By katipa

Ingredients

• ✓ sea salt
• beet
• water
• apple cider vinegar
• olive oil

Instructions

1. 1 Peel and slice beets as thinly as possible with a sharp knife or mandoline.
2. 2 Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
3. 3 Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
4. 4 Dehydrate according to manufacturer's instructions, 8 to 12 hours.

By cameal

Ingredients

• ✓ sea salt
• jerusalem artichoke
• olive oil
• thyme
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub artichoke tubers and cut out eyes.
3. 3 Cut tubers into 1-inch pieces.
4. 4 Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
5. 5 Roast in the preheated oven until tender, 35 to 45 minutes.

By qwertycook

Ingredients

• ✓ sea salt
• olive oil
• cumin
• garlic powder
• chili powder
• black pepper
• red pepper
• chickpea

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add chickpeas and toss to coat. Spread in a single layer on a baking sheet.
3. 3 Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

By cheldi

Ingredients

• ✓ sea salt
• new potato
• vegetable oil
• sour cream
• gorgonzola cheese
• chive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

Ingredients

• ✓ sea salt
• peanut
• sugar
• water
• cinnamon
• chili powder

Instructions

1. 1 Grease a baking sheet or line with a silicone mat.
2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

By Rob Tanner

Ingredients

• ✓ sea salt
• cooking spray
• russet potato
• taco seasoning mix
• bamboo skewer
• sriracha sauce

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
3. 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
4. 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
5. 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

By lutzflcat

Ingredients

• ✓ sea salt
• hazelnut
• sesame seed
• coriander seed
• cumin seed
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

Ingredients

• ✓ sea salt
• aluminum foil
• butternut squash seed
• hard squash seed
• olive oil
• chili powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
3. 3 Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
4. 4 Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

By Alyssa Singer

Ingredients

• ✓ sea salt
• brie cheese
• cooking spray
• puff pastry
• cranberry sauce
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Remove and discard rind from Brie cheese. Place cheese in the freezer for 20 minutes to make it easier to cut.
3. 3 Meanwhile, oil a 24-cup mini muffin pan with cooking spray.
4. 4 Roll puff pastry sheet out into a 10x14-inch rectangle. Cut sheet lengthwise into 4 even strips and then crosswise into 6 even strips, making 24 squares. Separate squares and gently press each one into a prepared muffin cup.
5. 5 Remove chilled Brie from the freezer; cut into 24 pieces, approximately 3/4-inch in size.
6. 6 Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped walnuts. Season each bite with a pinch of sea salt. Transfer muffin pan to the refrigerator and chill for at least 30 minutes, or cover and chill for up to 3 days. When ready to bake, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
8. 8 Serve warm, and enjoy!

By Julie Hubert

Ingredients

• ✓ sea salt
• salmon
• tomato
• onion
• green onion
• cayenne pepper

Instructions

1. 1 Stir salted salmon, tomatoes, white onion, green onion, sea salt, and cayenne pepper in a medium bowl. Chill for at least 30 minutes before serving. Serve chilled.

By SAXONY

Ingredients

• ✓ sea salt
• shrimp
• coconut flour
• onion powder
• garlic powder
• egg
• macadamia nut
• coconut
• ghee
• black pepper

Instructions

1. 1 Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
2. 2 Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
3. 3 Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
4. 4 Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
5. 5 Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

By TanaAmen

Ingredients

• ✓ sea salt
• avocado
• black bean
• lime juice
• garlic
• cheddar cheese

Instructions

1. 1 Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
2. 2 Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

By Beebzz

Ingredients

• ✓ sea salt
• black mission fig
• balsamic vinegar
• olive oil
• burrata cheese
• bread
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
3. 3 Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
4. 4 Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

By John Mitzewich