Oats Free Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a handful of simple vegetables and pantry spices 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 go deep golden and the whole leaf turns papery and snappy. The result is somewhere between a chip and a roasted vegetable — impossibly light, warmly spiced, and genuinely hard to stop eating. A splash of apple cider vinegar in the coating adds a subtle brightness that balances the earthiness of the turmeric, and a squeeze of fresh lemon right before serving ties everything together. Every single ingredient here is naturally free from grains and oats, so there's no label-checking or substitution required — just clean, whole-food cooking from start to finish. Serve them straight from the pan while they're at peak crunch, because they're 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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