Yeast Free Crispy Brussels Sprout Leaves
These shatteringly crisp little leaves are proof that the simplest ingredients can deliver serious wow factor. Peeling each Brussels sprout down to its individual leaves is a bit meditative, but the payoff is a tray of delicate, golden chips that roast up in under fifteen minutes. Coconut oil gives every leaf a gorgeous caramelized edge, while turmeric, ginger, and garlic layer in warm, savory depth that makes it nearly impossible to stop snacking. A splash of apple cider vinegar ties everything together with a subtle brightness, and an optional squeeze of fresh lemon right at the end makes the whole thing pop. Since yeast can hide in unexpected places — certain vinegars, condiments, and seasoning blends — it's reassuring that every ingredient here is clean and straightforward with no ambiguity. The key to maximum crunch is giving the leaves plenty of room on the baking sheet so they roast rather than steam, and pulling them the moment the edges turn deep gold. Serve them immediately while they're still papery and snappy — they are absolutely worth eating straight off the pan.
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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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