AIP Friendly Crispy Brussels Sprout Leaves
These little roasted leaves are genuinely addictive — golden, papery, and snappy at the edges in a way that feels more like a snack than a vegetable side. The trick is separating each Brussels sprout into individual leaves so they roast flat and fast, crisping up in under 15 minutes at high heat. Coconut oil carries the turmeric and ginger beautifully, coating every leaf in warm, earthy flavor without a single ingredient that conflicts with the autoimmune protocol. A splash of apple cider vinegar in the toss adds just enough brightness to balance the richness, and a squeeze of fresh lemon at the end lifts the whole thing. This kind of snack is notoriously hard to find ready-made — most crispy vegetable chips are fried in seed oils or dusted with off-limits spices — so having a reliable homemade version is genuinely useful. Serves 4 as a side or a shareable snack, and it disappears fast, so consider doubling the batch.
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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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