Yes, you read that right. Asparagus chips. I recently made roasted brussels sprouts and loved them. I thought, why not make roasted asparagus. The asparagus came out so crispy and delicious, I called them asparagus chips. They are easy to make. Just wash and snip tough ends off asparagus spears. Lightly coat with olive oil and sea salt. Spread on a cookie sheet (I line the cookie sheet with aluminum foil for easy clean up). Bake 400 degrees for about 40 minutes, and yum! (I roast the brussels sprouts the same way.) It’s OK if they get dark, as that is when they are super crispy.
Who I AmDina Di Maio, author of Authentic Italian: The Real Story of Italy's Food and Its People; Writer 20+ years; NY lawyer copyright and trademark experience
Goodreads: Authentic Italian