Citric Acid 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. Each Brussels sprout is carefully peeled into individual leaves, which means maximum surface area hitting the hot oven — and maximum crunch as a result. Coconut oil, garlic, turmeric, and ginger do the heavy lifting here, giving every leaf a warm, savory depth that feels far more exciting than a basic roasted vegetable. For anyone navigating a citric acid sensitivity, this recipe is genuinely refreshing because it skips the processed seasonings and bottled sauces that so often sneak citric acid into otherwise simple dishes. The apple cider vinegar adds just a whisper of brightness, and the optional fresh lemon juice at the end is exactly that — optional — so you stay fully in control of what goes on your plate. The key to getting that papery, chip-like texture is spreading the leaves in a single layer with no overlap, so don't rush the prep. Serve them straight from the pan while they're still crackling and you'll wonder why you ever bought a bag of chips.
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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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