The crispy brussels sprout chips from Marlowe are better, but you can make these at home whenever you want, and they are pretty delicious. Just like the roasted dino kale, drizzle on some olive oil, toss a bit, sprinkle with sea salt and into the oven for 15 minutes or so. Yummy!
Roasted Brussels Sprout Chips
extra virgin olive oil (about 1 tablespoon)
1. Preheat oven to 400 degrees F.
2. Rinse the brussels sprouts with water and dry with a clean kitchen towel. Trim the stem end with a knife and snap off the leaves. Scatter the leaves onto a cookie sheet pan, drizzle with olive oil, toss with your fingers to spread the oil around a bit, sprinkle with sea salt and bake for about 15 minutes or until the leaves are browned and crispy – check at 12 minutes to make sure you don’t get them too brown. Enjoy while warm from the oven.
Amy’s Kitchen Coach Tips
- Trim the sprout end again as you get to the interior leaves, this makes the individual leaves easier to snap off. At a certain point, stop and either reserve the little brussels sprout cores for another use, or halve them and roast them in with the leaves.
- Marlowe’s brussels sprout chips have some Meyer lemon zest mixed in with the salt. Quite tasty.
- If you have a convection oven, turn it on but take a peek at about 10 minutes to make sure you don’t burn the leaves. (I like using the convection for these not only because the cooking time goes a bit faster, but because it tends to dry the chips out a bit more, which makes them crispier.)
- If you can buy your sprouts on the stalk, by all means do it. They usually are more fresh (and they stay more fresh) than those heaped at the grocery.