If you’re a closet snacker like me, you’ll want to make these salty and crispy chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy Brussels Sprouts chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter.
Serves 2-4
Ingredients:
- 2 cups Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
- 2 tablespoons melted ghee or avocado oil
- Kosher salt to taste
- Lemon zest (optional)
Equipment:
Method:
Preheat oven to 350°F.
Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips (optional), and…
…chow immediately. Brussels sprouts chips are the new kale chips!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)
PRINTER-FRIENDLY RECIPE CARD
Brussels Sprouts Chips
Ingredients
- 2 cups Brussels sprout leaves outer leaves from 2 pounds of sprouts
- 2 tablespoons melted ghee olive oil, or avocado oil
- Kosher salt to taste
- Lemon zest optional
Instructions
- Preheat oven to 350°F.
- Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.
- Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
- Bake each tray for 8-10 minutes or until crispy and brown around the edges.
- Microplane some lemon zest over the chips (optional), and chow immediately.
