Crispy Red Belgian Endive Chips
Super easy crispy red Belgian endive chips – or chicory chips!
Ingredients
Scale
- One head red Belgian endive
- Two tablespoons of olive oil
- Two teaspoons of red wine vinegar
- Two teaspoons of kosher salt
Instructions
- Preheat oven to 350°F
- Cut endive into four sections and discard any limp parts.
- Rinse the endive thoroughly but gently. Dry the endive leaves using a salad spinner if possible. Or place the leaves in a single layer on a cloth napkin or towel and cover to get all water droplets off.
- In a medium bowl, combine and toss the dry endive leaves, olive oil, red wine vinegar and kosher salt.
- When all the leaves are coated, place a wire baking rack in a baking sheet. Then make one layer of the leaves, none touching. Roast in batches if you need to.
- Bake in the preheated oven for 15 minutes. Keep an eye on it to prevent burning and adjust time as needed.
- Endive chips are done when they are a nice deep brown. Be sure not to burn.
Find it online: https://bakeroise.com/crispy-endive-chips/