Lupin Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites are proof that a humble vegetable can steal the show at any table. Each Brussels sprout leaf is peeled away individually, tossed in melted coconut oil with garlic, turmeric, and ginger, then roasted at high heat until the edges turn deep golden and the whole leaf goes papery and snappy. The technique is everything here — spreading the leaves in a single layer without any overlap is what separates truly crispy from disappointingly soggy. A splash of apple cider vinegar in the coating adds a subtle brightness that plays beautifully against the warm spice, and an optional squeeze of fresh lemon at the end lifts the whole dish. Every ingredient in this recipe is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based coatings sneaking in where they don't belong. They're best eaten straight off the pan while they're still crackling — serve them as a snack, a side, or an unexpectedly addictive party nibble.
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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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