I love kale chips so it’s fun to find recipes that parallel them. I was going through some sites recently and found a similar one for Brussels Sprouts chips. Those little round green veggies taste great to begin with so why not try them in another form?
-2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
-2 tablespoons of melted ghee (I used olive olive)
-Kosher salt to taste (threw some pepper in there, too)
-Lemon zest (optional)
-Preheat oven to 350°F
-Mix the leaves, ghee, and salt together in a large bowl
-Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
-Bake each tray for 8-10 minutes or until crispy and brown around the edges.
-Microplane some lemon zest over the chips (optional)
My deep thoughts on these; they took WAY too much work. You have to peel all these sprouts. My friend and I must have stood there for well over 20 minutes doing this. I felt like we were picking crabs. We tried various methods for this — quick tear, cutting the bottom to see if leaves would fall. No method seemed super efficient.
The taste was great. Crisp, flavorful. So, if I need to kill time, will totally make them again. Otherwise, will stick to kale chips.