Spicy Brussels Sprout Chips
These crispy chips are made from the outer leaves of Brussels sprouts, coated in a mixture of olive oil, Dijon mustard, and red pepper flakes before roasting. The result is a spicy and moreish snack or appetiser that offers a delicious alternative to traditional vegetable crisps. The method involves carefully separating the leaves and roasting them in stages to achieve perfect crispiness. This recipe serves four people and takes around 40 minutes to prepare and cook.
Ingredients
- 2 tablespoons olive oil
- 1.5 teaspoons Dijon mustard
- 0.25 teaspoon sea salt
- 1 pinch red pepper flakes
- 1 pound Brussels sprouts
Method
- Set your oven to 325 degrees F (165 degrees C). Position an oven rack in the top third of the oven and cover a baking sheet with aluminium foil.
- Combine the olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to create the coating sauce.
- Cut the stems from the Brussels sprouts to detach the outer leaves, aiming for roughly 5 leaves from each sprout. Save the remaining cores for another use. Add the separated leaves to the bowl of sauce and use your fingers to toss them until they are fully covered. Arrange the coated leaves in one layer on your prepared baking sheet.
- Place the baking sheet in the preheated oven and roast the leaves until they begin to wilt and turn a light brown colour, about 15 minutes. Move any leaves that are already crisp onto a plate. Return the sheet to the oven, checking and removing crispy leaves every 5 minutes, until all are crisp, about 10 minutes more.
Nutrition (per serving)
Calories111 kcal
Fat7 g
Sugars3 g
Protein4 g
Sodium186 mg
Recipe details
CategorySnack
AuthorMatt Wencl
