Brussels sprout leaves are tossed with olive oil, mustard and crushed chilli flakes then roasted until crisp to make these addictive spicy vegetable crisps.
I was recently diagnosed with type 2 diabetes so I have been trying to find snacking substitutions. I was skeptical at first about swapping my potato chips for crispy and spicy Brussel sprout leaves. It was nice to have all the ingredients in my kitchen. I followed the instructions verbatim. The sprouts came out great. The only reason why I didn’t give it 5 stars is because although tasty, they’re not potato chips. - 31 Jan 2018 (Review from Allrecipes US | Canada)
was pretty good but didnt turn out any wheres near picture. plan on trying again but using toaster oven, - 06 Jan 2018 (Review from Allrecipes US | Canada)
Our family loves these and I have made these many times. I get two full cookie sheets of leaves from an 18 oz bag of sprouts. It takes 30 minutes to get the leaves off but its well worth it. There is 1.3 oz of scrap and 16 oz of sprouts left for another recipe. I use less oil but otherwise make one tray of chips as listed and another tray without the peppers but with extra salt for those who don't want the spiciness. For the crushed pepper batch, I use one packet of red peppers from a pizza place. I keep extras just for this. Great recipe. - 06 Jan 2018 (Review from Allrecipes US | Canada)