Crispy Pimientos de Padrón Recipe Easy Homemade Snack with Sea Salt
A quick and easy recipe for crispy Pimientos de Padrón peppers fried in olive oil and sprinkled with flaky sea salt, perfect for snacks or tapas.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Category: Snack
- Cuisine: Spanish
Ingredients
Scale
- 8 ounces (225g) fresh Pimientos de Padrón peppers
- 2 tablespoons (30ml) extra virgin olive oil
- 1 teaspoon flaky sea salt (such as Maldon or fleur de sel)
- Optional: squeeze of fresh lemon juice
- Optional: pinch of smoked paprika
Instructions
- Wash and dry the peppers thoroughly to prevent oil splatters and ensure crisping.
- Heat 2 tablespoons of extra virgin olive oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering but not smoking, about 2-3 minutes.
- Add the peppers in a single layer to the hot oil; they will bubble and pop.
- Fry the peppers for 5-7 minutes, shaking the pan or turning with tongs every 2 minutes to blister and crisp the skin evenly.
- Use tongs or a slotted spoon to transfer the peppers to a plate lined with paper towels to drain excess oil and let them rest for a minute.
- Sprinkle 1 teaspoon of flaky sea salt evenly over the warm peppers.
- Optionally, add a squeeze of fresh lemon juice or dust with smoked paprika for extra flavor.
- Serve immediately while warm and crispy.
Notes
Dry peppers thoroughly before frying to avoid oil splatters and ensure crispiness. Do not overcrowd the pan to prevent steaming. Season immediately after frying while peppers are hot for best salt adhesion. Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet to regain crispness. Avoid microwaving.
Nutrition
- Serving Size: Approximately 3 ounc
- Calories: 90
- Sugar: 2
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
Keywords: Pimientos de Padrón, crispy peppers, Spanish snack, tapas, easy snack, fried peppers, sea salt, olive oil