I loved brussels sprout chips before I even knew they were a thing. In all likelihood, the same goes for you. You know those loose crunchy leaves you find on the pan while roasting brussels sprouts? The ones you sneakily snack on while prepping the rest of dinner. Yeah, those are brussels sprout chips. It's about time we made a whole pan of 'em on purpose!
For anyone that has tried kale chip after kale chip only to be disappointed by how bitter, chewy and kale-y they were (ME!), I promise these are 1,000 times better ... if you like brussels sprouts. Because they do taste like the mini green buds, in a totally awesome toasted way. At this point, isn't everyone pro-b sprouts? The days of boiling them to mush are long gone. (We hope!)
The chips get really crispy—so much so that you can hear the crunch—really quickly. It's the taking apart of the sprouts that is a little tedious. Start by cutting off the stem-side end of each brussels sprouts. The tougher outer leaves will naturally fall off, but the inner leaves take more time to pull apart. Don't go crazy—leave the round center that remains and roast it too! It's not a chip, but it's so small that it'll crisp up just fine.
Flavor-wise, olive oil, salt and pepper are all you need. But if you've got a block of Parmesan, you better believe that's getting grated on top. Make it rain! As always, the more parm, the better.
GET THE RECIPE HERE.
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