I generally don’t like repetitive, manual tasks and avoid them as much as possible- even if they don’t take too much time.
Peeling the outer leaves off a pound of brussels sprouts like a repetitive task right?
The work is absolutely worth the end result in the case of these crispy chips made from roasted brussels sprout chips.
Last week at a nearby restaurant, my son had a choice of tater tots or sprout chips- he chose the sprout chips, thankfully. They were amazing (at least the small amount he was willing to share with us) and seemed so easy to make, I definitely planned on adding them to my repertoire.
This is almost a non-recipe: toss the outer leaves of brussel sprouts with olive oil and your favorite seasonings, then roast. That’s it. The results are delicious!
Some possible add-ins:
– Lemon zest
– Tandoori seasonings (see my tandoori popcorn recipe)
– Garlic powder
– Parmesan or grana padano cheese (for the non-vegans)
Ingredients
- 1 pound fresh brussels sprouts (not frozen)
- 1 tablespoon olive oil
- salt and pepper to taste
Method
- Heat the oven to 375°F.
- Trim the ends of the brussels sprouts.
- Separate as many leaves as possible.
- Spread the leaves on a baking sheet (make sure they do not overlap).
- Drizzle with olive oil.
- Sprinkle the salt and pepper evenly.
- Bake for 8 to 10 minutes (check after 5 minutes to ensure that they are not over browning).
- Serve right away.
