23 Nov Baked Leek Chips
This is one of my favourite simple salty snacks. The crunchy little leek rings remind me of onion rings, minus all the unnecessary breading. I’ll just caution you in advance… while these little nibbles are nutritious, they are also highly addictive! The only thing about these little dynamo’s is that you need to make them about an hour in advance of when you want to eat them. I find these chips work best when they’re baked at a low temperature in the oven, so it takes a little longer. If you’re like me and you sometimes run out of patience waiting for them to be done and crank up your oven, keep a very close on eye on them as they cook quickly at high temps.
I love using baked leeks as a snack. I eat them warm, right out of the oven, but if they last longer, they make perfect little crunchy toppings for soups or salads.
In true form to the way I always cook, this recipe uses whole foods and results in a simple, delicious and nutritious recipe. The only thing you need is a little bit of patience while they bake. Trust me, they’re worth it!
What you need
Bunch of leeks (usually 3)
1 Tbsp avocado oil
Himalayan salt to taste
What you do
- Preheat oven to 250°
- Line a baking try with parchment paper
- Remove and discard the dark green leaves and root end from the leeks – using only the white and pale green part
- Cut the leek into thin slices (about 1/4-inch or smaller if possible), then place them in a bowl of cold water. Use your hands to separate the slices into rings, then swish the pieces around wash away dirt that may be inside the rings
- Remove the cleaned leek rings from the water with clean hands or slotted spoon and transfer them to a colander. Drain the rings thoroughly, then pat dry with a paper towel
- Place the dried leek rings into a large bowl. Drizzle the leeks with oil and sprinkle with salt. Mix well to coat them all with oil and salt
- Place the leek rings on to the prepared baking tray and bake, stirring occasionally, until golden brown and crispy. Note: some rings may be ready before others and it may take up to 60 minutes or longer to achieve crispy result
- Remove the cooked ones when done
- Place the cooked leeks in a bowl and serve at room temperature. They’re best when eaten within a few hours of being made, however you can store them in a glass container for up to a week to use on soups or salads (if you have any left)
Netflix, here I come!