So, celery chips, too.
It was a night for easy. Trader Joe’s Latin Style Black Bean Soup simmering on the stove, and some thinly sliced celery in a 400° oven, with the idea of something crispy to sprinkle on top.
It could’ve been crispy onions. It could’ve been crunchy tortilla chips. But celery is my focus for a few weeks, so I tried that.
I turned the oven on to 400°. While it heated up, I sliced several celery stalks thinly and at an angle, just to get a longer slice. Tossed them with just a little extra virgin olive oil to coat, and a little salt and pepper. Spread them in one layer on a parchment-lined baking sheet. Slid them into the oven. Heated the soup on the stove.
Didn’t know how long they would take, so I kept an eye on them, checking on them every ten minutes or so. Turns out 37 minutes at 400° is too long! Got caught up in a conversation with my husband, and, when I remembered to check them, found black celery slices with hints of green, rather than the other way around, which is, after all, what I really wanted.
Fortunately, all the slices hadn’t fit on that pan, so I had some left, and I tried again. This time, 20 minutes did it.
They weren’t crispy like chips, but a mix of crispy parts and toothier parts, with a hint of light celery remaining in the deeper, more concentrated taste it had cooked into. I liked them.
Stirred them into my bowl of soup. Hadn’t had this Trader Joe’s soup before. It has some chipotle, which gave it a nice kick. And these little crisped-up celery bits gave a great flavor and texture complement.