Whole30 Leek Chips (Roasted Leek Stalks)

Occassionally, I like to go out of my normal zone with veggies. Because of our budget 99% of produce comes from Aldi. Aldi may have amazing prices, but the selection of vegetables can get redundant. So I like to add in something new here and there. So I decided on leeks, which are basically really large green onions. Except with leeks, you typically use the bottom white portion. Most people throw away the rest. The upper green portion is too stiff to do much of anything with…..except this makes them perfect for chips! Really, these are crunchy roasted leek stalks. But they do have a chip-like consistency. If you feel these are SWYPO to you then avoid! For me, these whole30 leek chips are delicious crunchy veggie that changes up the norm. Here’s how I prepare them

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Whole30 Leek Chips (Roasted Leek Stalks)
whole30 leek chips
Servings
Ingredients
Servings
Ingredients
whole30 leek chips
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Wash your leek(s) thoroughly. They tend to have a lot of dirt on them.
  2. Starting from the bottom, slice the leek into small circles. Continue this until you reach the darker green section. You will notice a difference with the knife. The darker green section is much more tough. This lighter section is what is used in other receipes (sub for green onion in a recipe for a change of flavor)
  3. Take the dark green section (shown below) and make sure htey are dry after washing. Pat dry with paper towel if needed. This will help them crispen. Roughly chip into ~1in wide sections. This doesn't have to be perfect at all. It's just getting them into nice bite-sized pieces.
  4. Line a baking sheet with aluminum foil and lightly grease with extra virgin olive oil. Put your leeks onto the pan in a single layer (if you pile them on each other they won't get crunchy!)
  5. Coat with extra virgin olive oil, then grind on a liberal amount of salt (I use about 1/4-1/2 tsp for one sheet), and add pepper if desired. I usually just add a few grinds worth for some added flavor.
    leek chips
  6. Roast for ~20 minutes. You want the leeks to get crunchy but not burn. I'd recoomend checking the oven occassionally un case yours runs hotter/colder. The pan thickness can affect this as well, but here is what you are looking for:
Recipe Notes

Since I'm usually making these during a meal prep session where I'm using the "normal" part of the leek, I tend to eat all of them in one sitting. A pan of these yields 1-2cups of leek chips. For me, this is a delicious way to get a savory snacky (I say that word hesitantly) flavor into my Whole30-ish life. Excellent to break up the monotony of a Whole30 round. Good luck, and let me know if it worked for you! For other recipes, click here.

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