I feel like everyone has some kind of brussels sprouts story. Some go crazy over them and some seriously try to avoid them. I used to hate them. Smelling them from a distance would already throw me off. Then one day, drunk at a fancy bar, I had brussels sprouts chips and thought they were amazing. Afterwards, I was on a mission to make Paleo/Primal brussels sprouts chips!
This recipe is for Roasted Brussels Sprout Chips with:
This recipe is for Roasted Brussels Sprout Chips with:
- Lemon Salt and Italian Basil
- Lemon Salt and Bacon
We actually tried variations of this recipe many times, each time with multiple flavors and seasonings. It frustrated me how each time there was something slightly off about it: that 1 clove of garlic shouldn't have been there, the brussels sprouts hearts shouldn't have been there, red onions were a bad choice, etc. I got so tired of peeling those leaves. But I think we got it right this time... and with a couple different flavors: Lemon-Basil, or Bacon-Lemon Salt. The lemon salt can actually be used for both, but I wanted to illustrate how you would do it if you didn't want to make lemon salt, or purchase. Both were really good, but the lemon-basil flavor had me scraping the baking pan, after devouring the whole thing! It never made it to the dinner table! The only down-side of the Lemon-Basil flavor is that it's made with ingredients not in the same season. Basil is not in season right now so you won't find it at the farmer's market. Had to go to Whole Foods for that =/.
Roasted Brussels Sprouts Chips is a quick and easy recipe, especially if the peeling is already done! That's the longest part! Check out the recipe details below for roasted brussels sprouts chips with two choices of flavor!
Tools:
Base Ingredients:
- 1lb Brussels Sprouts, washed and dried
- 4-6 Tbsp Quality Olive Oil
- 2 Tbsp fresh Italian Basil, minced
- Juice of 1 large Lemon
- Salt and Pepper
- If you have lemon salt, or made lemon salt (below), you don't need to add the juice of 1 large lemon or salt.
- 3 thick strips of bacon, uncooked and minced
- 1/2 small Shallot, finely minced
- Lemon Salt (made by combining kosher salt and juice of 1 lemon and then sticking it in the oven for ~1 hour on warm, keep checking every 10 minutes after until the salt is dried, but not burnt), or you can purchase it
- Black Pepper
2. Making Lemon Salt: Kosher Salt + Juice of 1 lemon -- before the warm oven
3. About 1.5 hours later, out of the warm oven!
Instructions:
- Gather ingredients. Preheat the oven to 425F. Be sure the brussels sprouts are completely dried before prepping them. Cut the stems off. Peel off as many outer layers as you can. If there are still loose leaves, slice off the stem again and keep peeling. Once you reach the heart, you can either discard it or slice it in half and either put it in the same bowl or a separate one. If you toss the sliced hearts in the mixture, it won't cook as fast the leaves, so the leaves will be crisp and the hearts will be soft. If you don't want to discard the hearts, put them in a separate bowl and season and bake separately. 4. Peeled and DRIED Brussels Sprouts
- In a large mixing bowl, combine the olive oil with the seasoning and either the 2 Tbsp of minced fresh Basil, juice of 1 Lemon, Salt (or Lemon Salt) and Pepper for the Lemon-Basil flavor, OR 3 thick slices of uncooked bacon chopped, lemon salt, 1/2 small shallot minced, and black pepper for the Lemon Salt-Bacon flavor. Massage the oil and the seasoning with your hands until each leaf is coated with the olive oil and seasoning.5. Add the roasted parsnips and pear.
- Spread the leaves evenly across the large baking sheet. Use more baking sheets if you need. Ideally, there's a tiny bit of space between each leaf
6. Testing out 4 flavors! I actually didn't like any of them from this cooking session, but learned a lot.
7. This is TOO MUCH on 1 baking sheet. Use 2 baking sheets. - Bake at 425F for 8-10 minutes, or until the edges are crisp. Toss at the 5 minute mark. Be sure to keep an eye out since they burn very quickly. If you have the hearts in a separate bowl, bake it for about 20-25 minutes, checking it at the 15 minute mark and tossing.
8. Lemon Salt-Bacon flavor out of the oven! - Serve and enjoy!
9. My favorite flavor of the 2: Roasted Brussels Sprout Chips with Lemon Salt and Basil.
10. Roasted Brussels Sprout Chips with Lemon Salt and Bacon. Still really good, and more photogenic.
Eat as a snack or a side dish for dinner or lunch. I like this recipe because it's quick, simple, healthy, and tasty. Give it a try and let me know!
Related Recipes: Crispy Caramelized Grilled Kale | Baked Kale Chips | Plantain Chips w/ Guacamole
