Low Sugar Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a snack can be bold, satisfying, and completely free of sweeteners without sacrificing a single bit of flavor. Each Brussels sprout leaf gets peeled away individually, tossed in melted coconut oil with garlic, turmeric, and ginger, then roasted at high heat until the edges turn deep golden and the whole leaf goes papery and snappy. The technique is the secret — spreading every leaf in a single layer is what separates true crunch from a soggy, steamed disappointment. A splash of apple cider vinegar in the coating adds a subtle brightness that makes the warm spices pop, and an optional squeeze of fresh lemon juice at the end lifts the whole thing beautifully. There's nothing hidden here: no sauces, no glazes, no sweetened seasonings — just whole, recognizable ingredients doing exactly what they're supposed to do. These are the kind of vegetable chips you'll find yourself eating straight off the baking sheet before they even make it to a bowl.
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Learn more →Ingredients
4 servings
- 1 lb brussels sprouts
- 2 tbsp coconut oil, melted
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp apple cider vinegar
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Trim the stem end from each Brussels sprout and peel away the individual outer leaves, working down to the tight inner core. Reserve the cores for another use or discard. You should have a large pile of loose leaves.
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