Whenever I make roasted Brussels sprouts, I’m left with handfuls of loose leaves. I never throw them away because I hate food waste. Normally, I toss them into a salad for extra crunch or I chop them to make a quick slaw. But last night…I made crispy Brussels sprout chips!
I first tasted them when I went to Marlowe in SF last year with my friends, Jo and Sara. When I saw my friend, Will, try them a few weeks ago (thank you, Instagram), I knew it was time to make them at home.
Marlowe may deep-fry them (to be verified), but I toss them in the oven instead. They turn out crispy and delicious. Plus, they only take 10-15 mins to make! Check out the recipe below.
Recipe: crispy Brussels sprout chips
- 2 cups of individual leaves of Brussels sprouts
- 2 tbsp of canola oil
- salt, pepper, and garlic powder
Preheat the oven at 350′ with the baking sheet on the middle rack in the oven. A hot baking sheet helps the leaves crispy up quicker.
In a bowl, toss the loose leaves with the oil (add 1 tbsp at a time so you can control the amount to your liking). Sprinkle a generous helping of salt, pepper, and garlic powder and mix it all thoroughly.
Dump it all onto a piece of parchment paper and arrange the leaves into a single layer. This prevents them from steaming in the oven. My other tip is to place them cup side up so each leaf forms a dome. This prevents the edges from burning too quickly.
Once the oven has reached 350′, take the baking sheet out and quickly (and safely) place the leaves/parchment paper onto the baking sheet. Place it all into the oven and bake for about 10-15 mins. Keep an eye on them. The should be dark brown but not burned.
Once most have browned while maintaining some green color, take them out of the oven and let them cool on the counter for 5 minutes. This is important. Letting them cool allows them to crisp up so they’re nice and crunchy.
Then, enjoy! Sharing is optional 🙂
Thomas Ngo, RD