Rhea's Rundown
Move over kale chips, Brussels sprout chips are taking the spotlight. This snack is so easy and tasty you’ll want to make it all the time. Two to three ingredients (depending if you use cheese) are all that’s needed. Simply separate the leaves and toss them in your favorite premium olive oil. I use a bottle of organic Coratina from Season’s Olive Oil and Vinegar Taproom, but they have many flavor-infused olive oils that would be great, too. Add a little fleur de sel and cracked pepper for the perfect finishing touch. Be sure to use the largest Brussels sprouts you can find; they shrink considerably after roasting.
Ingredients – Serves 4
- 20 very large Brussels sprouts, trimmed
- 4 teaspoons olive oil
- Grate Parmesan cheese, optional
Directions
1. Position rack in top third of oven, and preheat to 325 degrees Fahrenheit. Line baking sheet with parchment paper. Pull 8 to 10 leaves off each Brussels sprout, trimming end as needed to release leaves, and transfer leaves to large bowl. Add oil, and toss until leaves are coated.
2. Spread leaves on prepared baking sheet (baking sheet will be crowded), and roast 15 minutes. Stir to separate leaves after they begin to shrink, reverse baking sheet in oven, and roast 5 more minutes.
3. Transfer any crisp leaves to paper towel. Repeat, roasting 5 minutes at a time and removing crisp leaves, until all leaves are done. Sprinkle with Parmesan (if using).
“Roasted Brussels Sprouts Chips.” Vegetarian Times Special: Fresh 5-ingredient Recipes. Cruz Bay Publishing, Inc. California. 2015.
Rhea Torreon
Subscribe to the What's Up? Food newsletter here for more recipes straight to your email
