Brazil Nut Free 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 each Brussels sprout down to its individual leaves is a bit meditative, and the payoff is a pile of golden, papery chips that roast up beautifully in a hot oven. Coconut oil gives every leaf a rich, slightly sweet base, while turmeric and ginger add a warm, earthy depth that makes the whole tray smell incredible. A splash of apple cider vinegar brightens everything up, and an optional squeeze of fresh lemon at the end keeps the flavors lively and light. The real trick is spreading the leaves in a single layer with no overlap — crowding is the enemy of crunch, so don't rush that step. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can roast and snack with zero second-guessing. Serve them straight from the pan while they're still crackling, because they are absolutely at their best the moment they cool.
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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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