These make a really fun and delicious presentation on autumn salads, soups, even piled on top grilled meat or fish.
2-3 leeks, cleaned and sliced into paper thin half moons (a mandolin is perfect for this)
1 Tbsp. olive oil
Heat oven to 400 and line a rimmed baking sheet with foil.
Heat the olive oil in a skillet to medium-high; test with a drop of water to make sure it’s sizzling hot. Saute the leeks in hot oil for 3-4 minutes, stirring often.
Transfer leeks immediately to the prepared baking sheet and bake for 10-15 minutes, or until they are crispy and golden brown. Stir every 4-5 minutes to make sure they don’t burn.
Spread out, single layer, on paper towels to cool for 10-15 minutes.
Season with salt.
Store in a tightly covered container in the refrigerator for up to a week.
Recipe created or adapted by Liz Talley, Urban Graze
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