Pork 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. Each Brussels sprout is carefully peeled into individual leaves, which means maximum surface area hitting the hot oven and maximum crunch in every single bite. Coconut oil, garlic, turmeric, and ginger coat every leaf in warm, golden flavor before roasting transforms them into something almost chip-like — deeply savory with just a whisper of spice. A splash of apple cider vinegar in the mix brightens everything up, and a squeeze of fresh lemon right before serving takes it over the top. The whole recipe is built entirely from plants and pantry staples, so there's nothing to second-guess and no label-reading required. Spreading the leaves in a single layer without any overlap is the real secret here — it's the difference between crispy and steamed, so don't rush that step. Serve them immediately while they're still papery and snappy, because that texture is absolutely worth eating around.
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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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