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Salty brussels sprout chips

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g fresh Brussels sprouts
coarse salt, for sprinkling
2 T olive oil
dried chilli flakes, for serving

Method

Preheat the oven to 180ºC.

Trim the base off the Brussels sprouts and discard. Peel the green leaves off the Brussels sprouts and set aside. Do not use the inner leaves as they are bitter. Divide the leaves into three batches.

Spread the first batch of leaves onto a baking tray, sprinkle with salt and drizzle with olive oil. Use your hands to evenly coat the leaves with the salt and the oil.

Bake for 3–5 minutes. Remove the leaves from the warm tray and set aside. Repeat with the remaining batches of leaves.

To serve, mix some salt with the chilli flakes and serve on the side.

For more of Abi's delicious cabbage recipes, try these.