Monday, December 26, 2011

Roasted artichoke chips

Artichoke chips are extremely addictive without being unhealthy since they are roasted and not fried. The hardest part is to prep them. Here is a video from Ocean Mist farms which teaches you how to prep artichokes. The key to good artichoke chips is to trim enough off the top of the artichoke to ensure that the whole chip is edible and you are not left with the hard fibrous bits above the meat of the artichoke. In the picture below, I left a little too much of the top on and ended up with some hard spiky bits - will remember the next time. Also, slicing them thinly ensures quick cooking and crispy chips. Just a simple toss in olive oil and a little bit of seasoning and you have deliciousness.

Roasted artichoke Chips
1 large Globe artichoke per person
1 tablespoon extra virgin olive oil per artichoke
Kosher salt to taste
Freshly ground black pepper
  1. Preheat the oven to 350 F.
  2. Clean the artichokes and slice them thinly. Toss them with olive oil, salt and pepper and lay them out in a single layer on a baking sheet.
  3. Roast for 35 to 40 minutes and they are done.

1 comment:

  1. crispy and just the right amount of it!