Carrageenan 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 with serious depth of flavor. Coconut oil, turmeric, ginger, and a splash of apple cider vinegar coat every leaf before they hit a hot oven, creating edges that are deeply caramelized and fragrant. For anyone navigating carrageenan concerns, this recipe is refreshingly clean — every ingredient is whole and straightforward, with no processed dairy, no thickeners, and nothing hiding in a label. A finishing squeeze of lemon brightens the whole thing and keeps it feeling light despite how intensely savory each bite is. Serve them straight from the pan while they're still crackling, because they're at their absolute best in that first few minutes out of the oven.
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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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