Anti Inflammatory Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are the kind of snack that disappears before it even makes it to the table. Peeling Brussels sprouts down to their individual leaves gives you dozens of thin, ruffled chips that roast up golden and papery in a hot oven — way more satisfying than any bagged chip. Coconut oil brings a clean, neutral richness that helps everything caramelize beautifully, while turmeric and ginger do the heavy lifting on the flavor front and happen to be two of the most celebrated ingredients in an anti-inflammatory kitchen. A splash of apple cider vinegar in the coating adds just enough brightness to balance the earthy spices, and a final squeeze of lemon juice ties it all together. The key is giving every leaf its own space on the baking sheet — crowding is the enemy of crunch, so don't skip that step. These are best eaten straight off the pan while they're still snapping, making them a perfect last-minute side or a genuinely addictive appetizer that feels a lot more indulgent than it is.
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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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