PREP TIME15 min
COOK TIME1h 00 min
1 Tbsp. olive oil
Sea salt, pinch
Herbs (dill, cumin, chipotle, or rosemary), to taste
Remove the stalk and fronds from fennel bulb.
Cut the fennel into quarters, remove the tough core and finely slice the rest.
Place on a paper towel, top with another paper towel and press to remove extra moisture.
Toss fennel in a bowl with olive oil, sea salt, squeeze of fresh lemon, and herbs.
Bake at 250ºF for 30 minutes, then flip the slices and bake for 30 minutes longer, or until the edges are brown and crispy.