- Slice clean leeks and use your thumb to break them apart.
- Roast at 250˚F for an hour with a tablespoon of olive oil per pan of leeks.
- Toss them in salt when they are done cooking.
Some people like the really brown ones the best. These are a crunchy, salty snack when you are finished. They will last in the refrigerator supposedly up to a week but they are gone before then at our house.