Roasted Spring Onion Tops

  • 1–2 bunches of spring onions (or large green onions with robust tops) 
  • Olive oil 
  • Sea salt

Heat oven to 475°. Cut the tops into 1-inch pieces and place them in a bowl. Toss them with a couple of tablespoons of good olive oil, sprinkle with sea salt and spread out on a cooking sheet. Roast until very crispy and brown, about 12–15 minutes. Serve in bowls for snacking or toppings for soups, sandwiches, tacos, etc.