How to Make Brussels Sprouts Chips
Although I love eating the crisp outer leaves of roasted brussels sprouts, it never occurred to me to focus on the leaves and roast them to a crisp. Sandy Smith of Eat Real shares a recipe for brussels sprouts chips, in which the outer leaves are separated from the centers and everything is tossed with salt, pepper, and olive oil before roasting. "When I make these, there are never, ever any leftovers," Smith says.
Related
Kale Chips: Healthy Alternative to Potato Chips
Dinner Tonight: Dan Barber's Brussels Sprouts
Golden-Crusted Brussels Sprouts
Essentials: Roasted Brussels Sprouts
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: