Brussels Sprout Chips

 

Whenever I eat Brussels Sprouts, I find myself looking for the golden crisp outer leaves that sometimes fall off. So instead of sautéing whole or halved sprouts, like most people do, I decided to cook the leaves one by one, so they all got crispy. And voilà: Brussels Sprout Chips. 

You can eat these by hand, like chips, or put them in a small bowl as a side dish to be eaten with a fork. Either way, they will be gobbled up pretty quickly.

Prep Time 10 min
Cook Time 7 min
Total Time 17 min
Prep Time 10 min
Cook Time 7 min
Total Time 17 min
Ingredients 12 Brussels Sprouts

Salt Black Pepper Olive Oil Instructions

1. Preheat your oven to 350 degrees.
2. Working with one sprout at a time, use a knife to trim 1/4 inch off the stem. A few leaves should fall off. Put them in a bowl. Cut off another 1/4 inch, and more leaves will fall off. Add them to the bowl. Repeat this process until you can no longer easily get the leaves off. You will be left with a tiny, light colored center of tightly wound leaves. Put those aside in a separate bowl to sauté on their own.
3. Add salt, black pepper, and a touch of olive oil to the leaves (just enough to coat them, but not enough to leave extra liquid in the bowl).
   4. Spread the leaves out evenly in a single layer on a baking sheet.
   5. Bake for 5-7 minutes. When the leaves look crisp and the outer edges start to brown, they are done. (Watch these carefully! They will burn easily.)
6. Remove from the oven and serve. Notes You can add whatever spices you like to season these chips. Try garlic, onion, or cayenne to punch them up a notch. Sauté the center cores that you have left over with a little garlic or onion and a touch of olive oil.