Crispy Brussels Sprouts Chips
December 18, 2014
These Crispy Brussels Sprouts Chips are my new addiction. I had them at a gastropub in Los Angeles called Little Bear and have recreated them for you to try at home.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Preheat the oven to 350°F.
2Remove 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.
3Toss leaves with olive oil, salt rosemary, oregano and pepper flakes. Spread out in a single layer on baking sheets lined with foil or parchment paper.
4Roast for 10 minutes, then check leaves. Remove any that are crisp. Place baking sheet back in the oven and check every few minutes until all leaves are crisp. A little browning on the edge of the leaves is fine, but don't let the entire leaf turn brown or it will become bitter.
5Toss with balsamic vinegar, hazelnuts and Parmesan cheese. Serve immediately.
Kay
December 20, 2014
This works great with kale, too.