@ becsbuddy
Hi,

Yes, I made the crispy asparagus. I preheated oven to 425.....chopped off the ends....tossed with olive oil, S &P and placed on parchment paper for maybe half hour or more spaced apart. Keep checking on them...I cook them a little longer than usual until they look like they are about to char. Drain on paper towel a bit....you can sprinkle with Parmesan if you like but they are so good without it. Planned on leftovers...didn’t happen lol. Reheat any in toaster oven or regular oven briefly...not the microwave. I also do this to canned chickpeas.
Drain, rinse and let the chickpeas dry on a towel....do the same thing as I did with the asparagus...just short of charring. Better than peanuts and you can store them for a couple of days....crispy right out of the oven and soften up a bit afterward but still good. Same thing with Kale....makes kale chips. Just be sure not to burn....425 or 450....love to cook with high heat.

I’ll toss anything in the oven with olive oil s & p..... best way to have tasty veggies. I only use good cold pressed olive oil or avacado oil..great for high heat and I am partial to using parchment paper.

Fl Mary