Directions:
- Preheat oven to 425°F.
- Line a large baking sheet with aluminum foil and brush it lightly with olive oil.
- Place peppers on foil, skin side up.
- Brush with additional oil.
- Bake until peppers are tender and blistered in places, 20 minutes for Italian peppers, 25-30 minutes for bell peppers.
- Meanwhile, heat garlic in the remaining 1/3 cup oil in a small skillet over low heat, about 2 minutes.
- Increase heat to medium and cook, stirring, until garlic just begins to brown and crisp, 2-3 minutes.
- Remove garlic with a slotted spoon and set aside.
- Reserve the oil in which the garlic was cooked.
- When peppers are done, transfer to a bowl, cover, and let stand 15 minutes, then peel. Italian peppers may not need to be peeled.
- Arrange peppers on a serving plate.
- Drizzle with vinegar and reserved garlic oil.
- Sprinkle with sea salt and scatter the garlic chips on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.1 Kcal (620 kJ) | ||
| Calories from fat | 117.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Sodium | 5.41mg | 0% | |
| Potassium | 143.37mg | 3% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 0.18g | 0% | |
| Vitamin C | 119.4mg | 199% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.4mg | 280% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 88.95 Kcal (372 kJ) | ||
| Calories from fat | 70.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 20% | |
|---|---|---|---|
| Sodium | 3.25mg | 0% | |
| Potassium | 86.11mg | 3% | |
| Total Carbs | 4.15g | 2% | |
| Sugars | 2.68g | 18% | |
| Dietary Fiber | 0.92g | 6% | |
| Protein | 0.11g | 0% | |
| Vitamin C | 71.7mg | 199% | |
| Vitamin A | 1.8mg | 99% | |
| Iron | 30.3mg | 280% | |
| Calcium | 6.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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