The local Farmers Market season kicked off April 5 an the selection of fresh veggies has been improving and growing each week.
This week I focused on greens and roots.
Mixed baby greens and kale- that went into salads and soup.
And a couple bags of onions (yellow/green) , potatoes and sweet potatoes . I plan to enjoy these in a variety of ways over the next 10 days but Sunday morning after church I was in the mood for baked beans ( frozen – homemade 3 weeks ago).
So i decided to have potato “chips” baked in the oven with some onion and parsley.
– I sliced 2 medium yellow onions and spread on bottom of cooking tray(sprinkle w/sea salt)
Onions for Base of Baked Chips
– I sliced the potatoes (yukon and sweet) in thin chips.
-Then spread a nice olive oil on all of the chips and a light dusting of sea salt.
-spread the chips evenly over the onions on the tray, sprinkled with parsley and black pepper
Potatoes and Sweets Chips ready for roasting at 425
-Roasted in preheated oven at 425 for 55 minutes.- turning the chips after 35 minutes.
Roasted Chips ready for the baked beans ( and hockey game).
The chips tasted great alone but were tremendous with 3 bean baked beans made with molasses and chili peppers in February.
A filling and healthy Sunday afternoon meal.