Brussels Sprout Chips
Move over, kale chips. This recipe is not only easy, but it's versatile and easily scales to serve a crowd. Serve it up alongside a dip, as a savory snack for your guests to enjoy while waiting to sit down for their Thanksgiving meal. Or, put it out with all the other sides as a crispy garnish that adds texture and flavor to the meal.
| Servings |
| 4 people |
|
|
|
|
Move over, kale chips. This recipe is not only easy, but it's versatile and easily scales to serve a crowd. Serve it up alongside a dip, as a savory snack for your guests to enjoy while waiting to sit down for their Thanksgiving meal. Or, put it out with all the other sides as a crispy garnish that adds texture and flavor to the meal.
|
Ingredients
- 1 lb brussels sprouts
- olive oil to taste
- sea salt to taste
Servings: people
Instructions
- Carefully peel and toss the outer leaves of 1 pound of Brussels sprouts with olive oil and fine or flaky sea salt. (Save the cores for roasting or pan frying in a cast iron skillet!)
- Spread the peeled leaves in a single layer on a baking sheet. Use two baking sheets if you need to avoid the Brussels sprouts from touching.
- Roast for 8–10 minutes at 350° or until leaves are crispy. Immediately remove from pan to avoid scorching.
Recipe Notes
Thanks to our friend Cat of Edible Charlotte for this recipe!
Share this Recipe
