Move over Kale chips, hello Brussels Sprouts Chips!
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-Brussels 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.
So much better than kale chips.
- 1 lb. Brussels sprouts
- 1-2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1/4 c. finely grated Parmesan, plus more for serving (optional)
- Preheat oven to 400 degrees F.
- Cut off the stem end of each Brussels sprout. Using your hands, pick off as many leaves from the bud as you can. The tough outer leaves should fall off naturally.
- Transfer leaves to a large rimmed baking sheet. Toss with olive oil until each piece is evenly coated on both sides. Season with salt and pepper.
- Spread the Brussels sprouts evenly in a single layer on the baking sheet. Sprinkle with Parmesan. Bake for 10-12 minutes, until the Brussels sprouts are crispy and have darkened. (They’ll continue to crisp as they cool.)
- Sprinkle with more Parmesan, if desired. Cool for at least 10 minutes before serving.
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