Lactose Free Crispy Brussels Sprout Leaves
These shatteringly crisp roasted leaves are the kind of snack that disappears before it even makes it to the table. Peeling each Brussels sprout down to its individual leaves is a little meditative, and the payoff is a pile of golden, papery chips with serious depth of flavor. Coconut oil does the heavy lifting here, coating every leaf in richness without a drop of dairy, so the whole dish is naturally free of lactose without any substitutions or workarounds. The warm spice of turmeric and ginger plays beautifully against the slightly bitter char of the leaves, and a splash of apple cider vinegar ties everything together with a bright, tangy finish. The key to getting that satisfying crunch is spreading the leaves in a single, uncrowded layer — patience here is genuinely rewarded. A squeeze of fresh lemon juice right before serving lifts the whole thing and makes it feel almost restaurant-worthy. 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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