We've all had a potato chip, of this I'm sure. Who doesn't love a salty, crispy handful of Lays with a delicious sandwich? I sure do. And I'm guessing the majority of you have experienced the phenomenon of the Kale Chip trend too. This is when you bake kale leaves until they are as crispy as a potato chip, but it's a leafy green instead of a starchy root. Kale, something that is usually cooked down or steamed to tenderness, is now in your mouth with a crunch, and yet oh-so delicate snap. It plays with your mind, and it's awesome.
What I want to tell you though is that this phenomenon is not just limited to kale. Oh no, you shall be restricted no more! You can also use the outer leaves of Brussels Sprouts and still follow the same exact method for making kale chips. When I roast Brussels sprouts I always remove the looser, outer leaves to maintain a tight head of the sprout to stay intact when roasting. Not to go to waste, one day I roasted the leftover leaves in the style of a kale chip and they worked out fantastically. Plus, they are a great appetizer to munch on while you wait for your Brussels sprouts to finish roasting. Crispy, light, flavorful...these chips are arguably better than anything you can find in bag.
Brussels Sprout Chips
To roast the remaining whole Brussels sprouts after taking off the outer leaves, trim the stems and cut each sprout in half. Toss with olive oil, salt and pepper on a baking sheet, placing them cut-side down. Roast in a 425 degree oven for about 30 minutes, or until they are done to your liking (in my opinion, the browner and crispier the outer leaves and cut-side, the better!)
1 1/2 pounds Brussels Sprouts
Preheat oven to 350 degrees.
Peel off the outer, loose leaves from each Brussels sprout. Keep the whole Brussels sprouts to halve and roast for later (directions above).
Toss the leaves on a baking sheet with about a tablespoon of the oil. Sprinkle with a good pinch of kosher salt. Bake in oven for 15 minutes, then watch closely until the chips reach your desired doneness. Dont be afraid of the browning, the more a leaf is brown and curled, the crispier and more delicious it will be!