I hate throwing away perfectly good food. Usually, my vegetable ends get saved for stock or I feed them to the dog (who prefers sweet potatoes and carrots to parsnips and spinach). But there are only so many Brussels sprout trimmings I feel good about feeding her…and I eat a lot of Brussels Sprouts.
Again, Michelle Tam at Nom Nom Paleo comes to the rescue with a recipe for Brussels sprout chips. You know how if you grill or roast Brussels sprouts, the inside gets all tender while the outside gets caramelized and crispy? Imagine a plate full of just the crispy bits, and you’re heading in the right direction.
These are made with the outer leaves that you normally trim off sprouts. Because they’re a little tougher than the inside ones, they hold up better under the heat of the oven. A little salt, pepper, garlic powder and olive oil add to the flavor and crunch. I did pretty heavily edit the seasonings and fat type; this is not the recipe you’ll find in Michelle’s book, but that was the inspiration.
There is only one problem with these; you’re going to need to eat them in a pretty small window of time. I know, I know, heartbreaking. They won’t stay crispy in storage, at least, not that I’ve found. But as I managed to polish off half of the baking sheet as a mid-morning snack, eating all of these chips shouldn’t be a problem for you.
- 2 cups Brussels sprouts leaves (from about 2 pounds sprouts)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 Tbsp olive oil
- Preheat oven to 350 degrees.
- Place all ingredients in a one-gallon ziploc bag and seal, leaving in some air. Shake vigorously until leaves are fully coated with oil and seasonings.
- Line 1 large baking sheet with parchment paper or aluminum foil. Place leaves in a single layer on baking sheet. Bake for eight to ten minutes, until crispy and brown around the edges.
- Serve immediately.