Roasted Green Peppers With Fried Garlic Chips
Recipe: #19336
May 27, 2015
Categories: Side Dishes, Garlic, Appetizers, Peppers, Spanish, 5 Ingredients Or Less, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Oil, more
"Please do not substitute red peppers. Adapted from The New Spanish Table. This can be served as a tapa or side dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (187.5 g)
- Calories 144
- Total Fat - 12.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 5.9 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 3 g
- Sugars - 4.1 g
- Protein - 1.7 g
- Calcium - 22.7 mg
- Iron - 0.7 mg
- Vitamin C - 137.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Line a large baking sheet with aluminum foil and brush it lightly with olive oil.
Step 3
Place peppers on foil, skin side up.
Step 4
Brush with additional oil.
Step 5
Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers.
Step 6
Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes.
Step 7
Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes.
Step 8
Remove garlic with a slotted spoon and set aside.
Step 9
Reserve the oil in which the garlic was cooked.
Step 10
When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled.
Step 11
Arrange peppers on a serving plate.
Step 12
Drizzle with vinegar and reserved garlic oil.
Step 13
Sprinkle with sea salt and scatter the garlic chips on top.
Tips
No special items needed.
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