Chicken Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that the best snacks don't need to come from an animal. Each Brussels sprout leaf gets peeled away from the core, 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 trick is spreading them in a single layer with zero overlap — crowding is the enemy of crunch, and this recipe is very clear about that. A splash of apple cider vinegar in the coating adds a subtle brightness that plays beautifully against the warm, earthy spice. Once they come out of the oven, a squeeze of fresh lemon juice takes everything up another notch. They crisp even further as they cool on the pan, so those two minutes of patience are absolutely worth it. Serve them immediately and watch them disappear.
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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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