When my friend Becky posted this link (Beyond Kale: 7 More Chips Made From Leafy Greens) on Facebook, I knew I had to try some of these delicious looking recipes. I mean, who doesn’t love crispy, salty, veggies? Once I saw the recipe for Brussels Sprouts Chips, I knew I had to try making those. And. oh.my.goodness. They’re yummy. Here’s the link to the original recipe from thekitchn. I basically followed it with a few adjustments and was thrilled with the results. One of the adjustments was to use 1/2 expeller pressed coconut oil. I did that to raise the smoking point of the oil and as the expeller pressed oil has no coconutty flavor, it worked like a charm. The second time I made them I added some tumeric and cayenne powder to the mix and loved the spicy/curry flavor. As you can see in the picture above, I cooked mine until they were quite crisp, but if you want to preserve more green, follow the original recipe and don’t increase the oven temp to 400° (oops). Here’s how to do it.
Brussels Sprouts Chips
- 1 to 2 cups (or more) rough outer leaves from your Brussels Sprouts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon expeller pressed coconut oil
- salt to taste
- curry spices or other spices
Preheat oven to 350°F.
Wash leaves. Dry thoroughly. Place Brussels sprouts leaves in a bowl and add the oils, salt, and any spices you are using.
Using your hands rub each leaf to ensure that it is coated with oil. Spread in a single layer on a cookie sheet (you may need two). I lined the sheets with parchment paper and that ensured the the leaves didn’t stick and cleanup was a breeze.
Place in hot oven and let cook for 10-12 minutes until crisp. Remove and serve immediately. These are perfect hot from the oven when you can hear them crackling. They do start to wilt after a little while so this is not a make-ahead dish. And they taste best when they’re warm.