Lemon Salt with Fennel and Chili
You can never have too many hor d'oeuvre recipes, so give Lemon Salt with Fennel and Chili a try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 2 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of coarse kosher salt, fennel seeds, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
Spread lemon zest on baking sheet.
Bake 5 minutes. Stir zest and continue to bake until dry to the touch, about 5 minutes more.
Remove baking sheet from oven and allow zest to cool completely, about 20 minutes.
In a medium bowl, combine the kosher salt, flaky sea salt, fennel seeds, and red pepper flakes.
Add lemon zest and stir until evenly distributed. Divide the salt mixture between 2 (4-ounce) jars with tight-fitting lids. Store in a cool, dry place for up to 6 months.