Baked Brussels Sprout Chips | be mindful. be human.

C – OK, I have to admit, I have only been eating Brussels sprouts for a year.

I have been avoiding them all of my life. My parents never cooked them. I would hear horrible things about them from people. Like, they taste like feet and they smelled bad. My first taste of Brussels sprouts was at a fancy restaurant and they were perfectly cooked, luckily. I liked them. Nicely roasted mini heads of cabbage, lightly salts, still crispy and drenched in butter. What’s not to like?

Going back home, I mentioned to Jim how much I liked Brussels sprouts. He got excited and made me some. It wasn’t quite what I was expecting it to be. They were a bit over cooked, soggy and tasteless. I had to tell him I didn’t like it. He wasn’t too happy and had to redeem himself. So, of course, he did it with David Chang’s Momo Fuku Roasted Brussels Sprout with Fish Sauce Vinaigrette. They were delicious, cooked to perfection.

Now, it was my turn to cook Brussels sprouts for a change. I didn’t want to do the same thing. I wanted a snack. I wanted to try to make chips out of the leaves. I have made kale chips and I hoped it was going to be similar.

After baking the leaves for a few minutes, I was right! Crispy leaves! They tasted really good, too. Another healthy chip! They are so addicting. One thing I would recommend everyone doing is making sure all the leaves are completely dry before baking. It took a little bit longer than I expected.

Baked Brussels Sprout Chips

Recipe type: Sides, Snacks

Author: Christina

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 1 or 2

Ingredients

2 cups Brussels Sprout leaves, well dried
1 Tbsp grapeseed oil
Zest of one lemon
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees
In a medium bowl, toss Brussels sprouts with oil. Sprinkle salt and pepper.
Place seasoned leaves on a baking sheet lined with parchment paper. Make sure to separate them, individually. They will bake much better.
Bake for 8 to 10 minutes, until sides are golden brown and crispy.
Zest lemon on top of the Brussels sprouts.
Serve.
Enjoy!

Simple ingredients made this recipe really addicting. I was so happy with myself. I loved how crispy they turned out. The lemon zest on top of the chips was wonderful and refreshing.