Tuesday, July 9, 2013

Leek Chips

This recipe will be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!
Yield: About 2 cups
Leek rings are dried out and crisped in the oven – reminiscent, in a (very) loose way, of those French-fried onion rings retro cooks used to decorate green bean casseroles.
Warning: These are addictive as a snack or nibble with cocktails – or as a topping to other dishes. You might need to make them often. Store in a covered container at room temperature.
1 tablespoon extra-virgin olive oil
2 medium-sized leeks (1 1/2-inch diameter)
Freshly ground black pepper
Preheat oven to 250°F. Line a large baking try with foil and coat with the oil.
Remove and discard the dark green leaves from the leeks. Slice off about 1/4-inch from the root end as well. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels.
Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. (Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer Ð just remove them as they are done.)
Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature. These taste best within a few hours of being made.

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