Brussels sprout crisps

    (20)
    40 min

    Brussels sprout leaves are tossed with olive oil, mustard and crushed chilli flakes then roasted until crisp to make these addictive spicy vegetable crisps.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 1/2 teaspoons Dijon mustard
    • 1/4 teaspoon sea salt
    • 1 pinch crushed chilli flakes
    • 450g Brussels sprouts

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 170 C / Gas 3. Line a baking tray with foil.
    2. Mix olive oil, Dijon mustard, sea salt and crushed chilli flakes in a large bowl to make a sauce.
    3. Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking tray in a single layer.
    4. Roast leaves on top shelf of preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (16)

    by
    0

    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)

    by
    0

    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)

    by
    0

    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)