Roasted Brussels-Sprouts Chips Recipe
Photo: Chris Chowaniec
Serves 4
1 pound brussels sprouts, trimmed
2 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
Preheat the oven to 350° F.
Using your fingers, peel away the leaves from the sprouts. The easiest way to peel the brussels-sprout leaves is to cut off the ends, turn the sprouts over and gently pry the leaves away, starting at the stem. Keep trimming off the ends as you go to make it easier to peel off the layers. As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sautéing or roasting.
Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250 and bake for 15 minutes more, or until the leaves are crispy and almost burnt. Watch closely to figure out the best timing for your oven.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
Ingredients
Directions
Preheat the oven to 350° F.
Using your fingers, peel away the leaves from the sprouts. The easiest way to peel the brussels-sprout leaves is to cut off the ends, turn the sprouts over and gently pry the leaves away, starting at the stem. Keep trimming off the ends as you go to make it easier to peel off the layers. As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sautéing or roasting.
Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.
Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250 and bake for 15 minutes more, or until the leaves are crispy and almost burnt. Watch closely to figure out the best timing for your oven.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
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