As you may know from my recent posts about saving veggies for stock and freezing leftovers, I don’t like to waste food. Earlier this week, I was looking for Brussels sprouts recipes and came across a recipe for Brussels sprouts chips (like kale chips), using those outer leaves that I would typically peel back and discard. I roasted the Brussels sprouts for dinner and saved the leaves in a tupperware container in the refrigerator to make as chips this weekend, as this snack is best served warm.
I have not had much experience making homemade chips. A month or so ago, I tried some veggie chips using a turnip and a sweet potato with mixed results.The Brussels sprouts chips seem like a harmless experiment. At worst, if they don’t succeed, I only wasted what I was going to toss anyway (though I imagine they would have ended up in the soup stock freezer bag…).
Brussels Sprouts Chips
(shared from nomnompaleo. serves 2-4)
- 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
- 2 tablespoons of melted ghee (RRFR used unsalted organic butter)
- Kosher salt to taste
- Lemon zest (optional)
Preheat oven to 350°F.
Melt the butter in a bowl in the microwave.
Mix the leaves, butter, and salt together in a large bowl.
Line a large baking tray with parchment. Place the leaves in a single layer on the tray.
Bake for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips (optional) and enjoy immediately.