Reforming Brussels Sprouts Chips
Kale Chips. The uber trendy, slightly ubiquitous ‘health food’ phenom from 2013 has been supplanted. At least in my kitchen. Step aside you crispy Diva, make room for the Brussels Sprouts Chip!
Yes, Brussels Sprouts. The veggie we have a love/ hate relationship with. At least we did, as kids. Or at least for those of us from a certain generation. They were the soggy, bitter, grey-green side dish, that we pushed around with our forks, hoping that our wishful thinking alone would make those globes disappear. For some reason, very few knew how to cook them in a way that wasn’t stomach turning. A few moms got it right: drown them in a cheddar cheese cream sauce.
These days though, we have embraced the Brussels Sprout. We know it’s jam-packed with nutrients and fibre, even anti-cancer properties. But we’re preparing the little guy in a way that is fresh, tasty, and appealing. Roasting them with cippolini onions, or chestnuts, or pancetta; turning them into a shaved Caesar Salad; or sautéing them with middle eastern spices and tossing them with pomegranate seeds (see my post!) And now this way: the chip. This recipe will reform their bad rap once and for all.
This is another recipe from this month’s Instagram cookbook club, ‘The Broad Fork’ by Hugh Acheson. His book is filled with fresh takes on the veggies that we encounter in every season of the year. I love roasting radishes, including the leaves, and then dipping the leaves into a homemade aoili or lemon yogurt sauce. Why hadn’t I thought of doing the same thing with deconstructed Brussels sprouts? I guess then I’d be the one with the book.
So, I loved this one enough to share with you all. It takes a little bit of time deconstructing each globe. But I figured out that if you pull gently from the base towards the top, it will loosen the leaf without tearing it. As you get close to the middle the leaves are tighter, so don’t despair, some tearing will be bound to happen. But the time is worth it. The rest is easy. I hope you try these chips, and maybe play with the seasonings. Let me know what you think. Brussels is the new Kale!!
- 16 Brussels sprouts
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Preheat your oven to 450 degrees F.
- Core the Brussels sprouts with a sharp paring knife. It may not be easy to core them, as long as you keep cutting off from the base to release the leaves, you're good.
- Separate the leaves and place them in a bowl.
- Add extra-virgin olive oil and the kosher salt.
- Toss well and spread on two large baking sheet pans.
- The key is to give them a lot of space between each leaf so they don’t touch, but brown and caramelize. Trust me.
- Roast for 4-5 minutes until the leaves are crisp. Watch them. To quote Hugh, "The process will go from beautiful to disaster in about 30 seconds." You want nicely browned edges, but still some bright green to the leaves as well.
- Transfer to paper towel to soak up excess oil. Serve
- They really are classic with just the oil and salt. But why not cracked pepper, za'atar, sumac, ras-el-hanout? Try it out.