Toasted Hemp Seed Salt 

• ½ cup hemp seeds
• ½ cup kosher salt
• 3 tablespoons fresh chives, finely minced
• 2 teaspoons infused olive oil*

Warm saute pan over medium heat. Add hemp seeds; toast, stirring often, until aromatic and light golden brown in color,

3 to 4 minutes. Cool to room temperature. Add salt, chives

and olive oil; mix well to combine. Transfer to an airtight container and refrigerate up to 4 weeks. Makes about 1 cup, about 260 mg THC total, based on a 26% strain.

*Get the recipe for infused olive oil here.

Recipe courtesy of Jordan Wagman

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda