Macadamia Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are what happen when you treat Brussels sprouts like a snack instead of a side dish. Peeling each sprout down to its individual leaves gives you dozens of thin, ruffled chips that roast up golden and papery at the edges in a hot oven. Coconut oil carries the heat beautifully, while turmeric, ginger, and garlic build a warm, savory depth that makes it nearly impossible to stop eating them straight off the pan. A splash of apple cider vinegar brightens everything up, and an optional squeeze of fresh lemon at the end adds just enough lift to balance the earthiness. The key is spreading the leaves in a single layer with no overlap — crowding is the enemy of crunch, so use two baking sheets if you need to. They crisp further as they cool, so a quick two-minute rest on the pan is worth the wait before serving.
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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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