Brussels sprout leaves are tossed with olive oil, mustard and crushed chilli flakes then roasted until crisp to make these addictive spicy vegetable crisps.
Trying to eat healthier. Made this with grilled salmon one night. We did not use it as chips, just cut the brussels sprouts in half and roasted per the recipe. They were delicious. Added a little sprinkle of Parmesan cheese to top it off. - 24 Jan 2019 (Review from Allrecipes US | Canada)
I made this based upon all the great reviews and I really wanted to like them. They are a lot of 'work' for very little return on the investment. While they are crispy and salty and a little spicy (though not spicy enough for our tastes) they have that leftover 'bitter' quality that uncooked sprouts have. It leaves an aftertaste that isn't great. For us, these just aren't worth the effort they take to make. (But clearly, I'm in the minority with this opinion!) :-) - 10 Nov 2018 (Review from Allrecipes US | Canada)
Indeed used large fresh brussel sprouts. 1 lb. of outside leaves only made a small bowl of chips. PLEASE be careful of time to cook. Mine were burnt at 325 degrees after only 8 minutes. - 23 Oct 2018 (Review from Allrecipes US | Canada)