Enjoy these simple grilled Padron peppers, a classic Spanish appetiser made with just olive oil and sea salt. Naturally gluten-free, vegan, and ready in less than 10 minutes, this healthy snack is full of flavour and perfect for low-carb or clean-eating diets.
Tender, juicy, and just the right touch of salty, these grilled Padron peppers are the easiest and healthiest snack or appetiser you can make in under 10 minutes. They’re light, full of flavour, and packed with antioxidants – perfect for anyone following a clean, low-carb, or gut-friendly diet.
Why not serve this delicious appetiser tapas-style with some more gluten, dairy and sugar free recipes including; lamb and buckwheat meatballs, gluten-free baked onion rings, or some delicious olive and herb dip with cheesy buckwheat crackers.
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? Why You’ll Love This Recipe
- A naturally low-carb, gut-friendly snack that fits beautifully into anti-inflammatory or Candida Diet meal plans.
- Quick and effortless – ready in under 10 minutes with only 3 ingredients.
- Packed with antioxidants, vitamin C, and healthy fats from extra virgin olive oil.
- This recipe is made healthier by dry grilling and then topping with a quality extra virgin olive oil.
? Ingredients
Padron peppers – small, mild green peppers with a touch of natural sweetness.
Extra virgin olive oil – adds richness and healthy fats, plus helps the salt to evenly coat the peppers once they are grilled.
Flaky sea salt – enhances the smoky flavour and adds the perfect savoury finish.
See recipe card for quantities.
? How to Make Grilled Padron Peppers
1. Wash the Padron peppers and pat dry with a clean kitchen towel.
Line a baking tray with baking parchment (or use a ceramic or Pyrex dish) and arrange the peppers on the tray.
2. Place peppers under a hot grill (broiler) for 5 minutes, until they start to blister and char slightly.
Flip them over using tongs and grill for another 1–2 minutes, keeping an eye on them to prevent burning.
3. Remove the peppers from the grill and drizzle immediately with extra virgin olive oil and toss gently to evenly coat.
4. Sprinkle with flaky sea salt before serving while still warm. You can eat the whole pepper except for the stalk.
Hint: If you’re using parchment paper, keep the edges flat so they don’t curl up near the grill element (parchment paper can burn or even catch fire if too close to the heat!). You can also just place the peppers directly in a baking tray or ceramic / Pyrex dish instead.
? Substitutions
- Shishito peppers can be used instead of Padron peppers if unavailable – they’re similar in flavour and texture.
- For a spicier version, add a pinch of smoked paprika or chilli flakes after cooking.
- If avoiding nightshades, try blistered okra or green beans for a similar style dish.
? Storage
Padron peppers are best served immediately while warm and crisp.
If you have leftovers, store in an airtight glass container in the fridge for up to 2 days. Reheat briefly under the grill for 2–3 minutes to restore some of the texture.
Freezing is not recommended as the peppers will become soggy.
✨ Top Tip
Don’t coat the peppers in oil before grilling – adding the oil afterwards maximises the nutritional benefits and gives a fresher flavour.
❓FAQ
Yes! Air fry at 200°C (400°F) for 6–8 minutes, shaking halfway through for even blistering.
Most are mild, but roughly one in ten can surprise you with a bit of heat – it’s part of the fun!
Yes, you can skip the olive oil for a completely oil-free version, but a light drizzle after cooking will help the salt to stick. Unlike traditional recipes, I purposefully grill these without oil and add the extra virgin olive oil at the end for maximum health benefits.
Did you make this recipe? Please let me know how it turned out for you! Be sure to rate and leave a comment below, alternatively, tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
? Related
Looking for other recipes like this? Try these:
Grilled Padron Peppers – Easy & Healthy Snack
Ingredients
- 150 g Padron peppers about 5 oz
- ½ tablespoon extra virgin olive oil about 7 ml
- ⅛ teaspoon flaky sea salt
Instructions
- Wash the Padron peppers thoroughly and pat them dry with a clean kitchen towel.
- Line a baking tray with baking parchment or use a ceramic or Pyrex dish. Place the peppers in a single layer under a hot grill (broiler) for about 5 minutes, until they start to blister and turn golden brown.
- Using tongs, flip the peppers and grill for another 1–2 minutes, keeping a close eye so they don’t burn.
- Remove from the grill, drizzle with extra virgin olive oil, toss to coat, and sprinkle with flaky sea salt.
- Serve immediately while warm as a snack, appetiser, or side dish.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Nutrition
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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