Ellen’s Crazy Super Salt

*Super Salt

I have been using Crazy Mixed Up Salt on everything since I rediscovered it so I decided to make my own using beautiful organic herbs and pink salt crystals. The result came out AMAZING. You can vary the amounts in any way you are moved to do so, more heat, dried lemon zest would be SO good in this and to use it for baking, roasting and grilling O M G….It makes a under two cups, and I store it in a beautiful little glass jar in the cabinet. Makes me happy. I am making “Simple Tastes Like Chicken Tofu” as we speak!!!

Ellen’s Super Salt

1/4c -dried onion powder

1/4c-dried garlic

3T-dried parsley

1T-dried oregano

1T-dried thyme

2t-dried celery seed

1t-smoked chipotle powder

1t-smoked paprika

1c pink coarse salt crystals

In a blender or Vitamix, blend the salt to a powder. Remove the salt and add all of the other ingredients and blend until the desired consistency is reached- I don’t blend mine to a powder so there is some texture to the salt.

Add the salt back in and mix on low until the salt is well incorporated. Transfer to an airtight container and use for everything! Soups to salads, casseroles to tofu cutlets, I LOVE this salt!


ChickNuts (Roasted Chickpeas)


Roasted Chickpeas 

3c cooked chickpeas, rinsed and well drained

1/4c extra virgin olive oil

1/2t pink salt

1/4t black pepper

1 clove garlic, smashed and minced

Preheat the oven to 375 Degrees

In a bowl, toss everything together. In a shallow dish or baking sheet, spread the coated chickpeas out and space evenly. Roast for an hour to insure a proper roasting. Taste one or two, if they are at all soft, they are not done. You can lower the heat if longer roasting is neccesary. When  they are done, using a slotted spoon, lay them out on a cooling plate or onto paper towels. While hot and the oil is present on the surface, SPRINKLE MORE SALT, the oil will help it stick. SUPER FRICKEN DELICIOUS. They will get crunchier as they cool so it is just as important to not overcook as it is to not undercook.