Brussels Sprouts Chips Recipes

SPICY BRUSSELS SPROUT CHIPS

Spicy Brussels Sprout Chips image

Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!

Provided by Matt Wencl

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 ½ teaspoons Dijon mustard
¼ teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts

Steps:

Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g

BRUSSELS SPROUTS CHIPS

Brussels Sprouts Chips image

Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.

Provided by Mayim Bialik

Yield Serves 4

Number Of Ingredients 3

Ingredients

1 pound brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt

Steps:

1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.
2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.

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