Vegan Crispy Brussels Sprout Leaves
These shatteringly crisp little bites prove that a handful of humble vegetables and a few pantry staples can turn into something genuinely addictive. Peeling each Brussels sprout into individual leaves is the secret move here — it gives you maximum surface area, so every single piece gets that deep golden edge and papery snap that makes them impossible to stop eating. Coconut oil brings a subtle richness, while turmeric and ginger add warm, earthy depth without overpowering the natural nuttiness of the roasted leaves. A splash of apple cider vinegar ties everything together with just enough brightness, and the optional lemon juice at the end makes the whole tray pop. The key is giving the leaves room to breathe on the baking sheet — crowding is the enemy of crispiness, so spread them out and let the oven do its thing. Completely plant-based from start to finish, this recipe relies on nothing but whole, clean ingredients you can feel good about. Serve them straight from the pan while they're still crackling, because they are absolutely at their best the moment they hit the table.
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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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