Roasted Green Peppers With Fried Garlic Chips

Please do not substitute red peppers. Adapted from The New Spanish Table. This can be served as a tapa or side dish.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  green bell peppers, halved and seeded (or 8-10 Italian frying peppers, halved and seeded. Do NOT substitute red peppers)
• 1⁄3 cup extra virgin olive oil, plus more for oiling baking sheet and brushing peppers
• 6  large garlic cloves, thinly sliced
• 1  tablespoon red wine vinegar (the best quality you can find)
•  flaky sea salt

Directions

1. Preheat oven to 425°F.
2. Line a large baking sheet with aluminum foil and brush it lightly with olive oil.
3. Place peppers on foil, skin side up.
4. Brush with additional oil.
5. Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers.
6. Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes.
7. Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes.
8. Remove garlic with a slotted spoon and set aside.
9. Reserve the oil in which the garlic was cooked.
10. When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled.
11. Arrange peppers on a serving plate.
12. Drizzle with vinegar and reserved garlic oil.
13. Sprinkle with sea salt and scatter the garlic chips on top.