Brussels Sprouts Chips
Active Time: 10 minutes | Total Time: 30 minutes | Serves Serves 4 | Vegan | Gluten Free
- 2 cloves garlic, chopped
- 1½ pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 425°F.
Chop the garlic.
Using a paring knife, trim the ends of the Brussels sprouts. Peel away the leaves- you will have to keep trimming the stem as you go so you can easily peel the leaves away. Add the leaves to a rimmed sheet pan. Once you get to the small heart of the sprout and can no longer peel away leaves, just cut it in half and add to the pan.
Drizzle with the oil and add the garlic, salt, and pepper (about 12 turns on pepper mill). Toss with your hands so all the leaves are coated in oil. Spread in an even layer and roast until crisp and the edges are browned, 18 to 20 minutes.
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