Fructose 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 peeled down into individual leaves, which roast up into delicate, papery chips with golden, caramelized edges — a completely different experience from the usual roasted halves. Coconut oil, garlic, turmeric, and ginger give every leaf a warm, savory depth, while a splash of apple cider vinegar adds just enough brightness to keep things lively. For anyone managing fructose sensitivity, this recipe is a natural fit — the ingredients are straightforward and free from the high-fructose culprits that make so many snack foods off-limits. The key to getting that satisfying crunch is spreading the leaves in a single layer with no overlap, so the oven's heat can do its job without any steaming. A squeeze of fresh lemon juice at the end is optional but highly recommended for a little extra zing. Serve them immediately while they're at peak crispiness, and don't be surprised if you find yourself peeling a second batch.
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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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