When you are making a recipe with peppers of any kind, try this fabulous and frugal tip to make a beautiful garnish effortlessly while your dish is cooking.
This is so easy and your pepper rings will roast while you're finishing your dish! Here is the entire recipe: slice your peppers into very thin slices (⅛ inch or less), spread in a single layer on a lightly oiled baking sheet, spray with a little oil on top, sprinkle with a little S & P, and roast in the oven. If you have lots of time, roast them slowly (I did 275 degrees with the convection feature of my oven for about 45 minutes) or you can roast them in a hotter oven- but watch them closely so as not to burn. That's it. Really.
These rings will keep for several weeks in your pantry in a zip top bag with a paper towel inside. They are so handy to throw onto the tops of soups, entrees, whatever you're making. I used them to top a cream soup. Delish.
Easy. Delicious. Beautiful. And you will be a culinary rock star!
Other Fab Veggie Chips:
Root Vegetable Chips, Feed the People
Zucchini and Beet Chips, The Daily Raw Cafe
Zucchini Chips, Cook Local
Chili Spiked Sweet Potato Fries, The Kitchn
Kale Chips, Kalyn's Kitchen
-- posted by Donna
Do you roast these and freeze them? Just wondering how they hold up after defrosting as far as flavor,
I just came over from The Utah Hive. You have great looking food and beeeeautiful photography!
Thanks Valerie! I love your Lemon Blackberry Bars! Come and visit here often!