Salty brussels sprout chips
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious
- 15 minutes
- 5 minutes
- Klein Constantia Riesling 2013
Ingredients
- 600 g fresh Brussels sprouts
- coarse salt, for sprinkling
- 2 T olive oil
- dried chilli flakes, for serving
Cooking Instructions
Preheat the oven to 180°C.
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.
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