High Fructose Corn Syrup Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites are proof that a handful of simple, whole ingredients can deliver serious snacking satisfaction. Peeling each Brussels sprout down to its individual leaves is a bit of a labor of love, but the payoff is a tray full of paper-thin, golden-edged chips that roast up in under fifteen minutes. Coconut oil coats every leaf evenly and helps them crisp without any processed additives, while turmeric, ginger, and garlic bring a warm, savory depth that makes it nearly impossible to stop at just one handful. A splash of apple cider vinegar ties everything together with a subtle tang, and a final squeeze of lemon juice brightens the whole dish right before serving. So many packaged snacks and sauces sneak in sweeteners that have no business being there, but every single ingredient here is exactly what it says it is — nothing hidden, nothing processed. Serve them straight from the pan while they're still crackling, because they are at their absolute best the moment they cool.
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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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