Eggless Crispy Brussels Sprout Leaves
These shatteringly crisp little bites are what happens when you treat Brussels sprouts like a snack instead of a side dish. Peeling each sprout into individual leaves gives you maximum surface area, so every single piece comes out of the oven golden, papery, and deeply savory. Coconut oil, garlic, turmeric, and ginger do the heavy lifting here, building a warm, aromatic coating that makes these taste far more complex than the short ingredient list suggests. Since the whole recipe is built on fresh vegetables, coconut oil, and pantry spices, there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds. The apple cider vinegar adds a subtle brightness that balances the earthiness of the turmeric, and a final squeeze of lemon juice takes everything up another notch. The key is giving the leaves plenty of room on the baking sheet so they roast rather than steam — follow that one rule and you'll pull out a tray of crackling, chip-like leaves that disappear almost instantly.
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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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