Gluten Free Crispy Brussels Sprout Leaves
These roasted Brussels sprout leaves come out of the oven shatteringly crisp, golden at the edges, and deeply savory — think of them as a vegetable chip that actually delivers on texture. Coconut oil gives each leaf a rich, clean fat to roast in, while turmeric and ginger add a warm, earthy depth that makes the whole tray smell incredible. A splash of apple cider vinegar in the coating brightens everything up, and an optional squeeze of fresh lemon at the end keeps the flavors lively and fresh. Every ingredient here is naturally free from gluten, so there's no swapping, substituting, or label-scanning required — just straightforward whole-food cooking. The key technique is spreading the leaves in a single layer with no overlap, which is what separates genuinely crispy results from a soggy, steamed disappointment. They continue to crisp as they cool on the pan, so a two-minute rest before serving is worth every second. Serve them immediately as a snack, a side, or an unexpectedly addictive topping for soups and grain bowls.
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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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