Nitrate & Nitrite Free Crispy Brussels Sprout Leaves
These shatteringly crisp roasted leaves are the kind of snack that disappears before they even make it to the table. Each leaf gets individually peeled and tossed in melted coconut oil with garlic, turmeric, and ginger, then roasted at high heat until the edges turn deep golden and papery — the texture is somewhere between a chip and a cracker, and it is genuinely addictive. A splash of apple cider vinegar in the coating adds a subtle tang that balances the warmth of the spices beautifully, and a squeeze of fresh lemon juice right before serving brightens the whole thing up. For anyone navigating a diet free from nitrates and nitrites, this recipe is a natural fit — every single ingredient is a whole food with nothing cured, preserved, or processed. No deli meat, no packaged shortcuts, just vegetables and pantry staples doing all the heavy lifting. The key to getting that signature crunch is spreading the leaves in a single layer with zero overlap, so don't skip that step or rush it. Serve them immediately while they're still crisp and watch them vanish.
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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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