Brussels Sprouts - Paleo Chips
1 serving
20 minutes
Brussels sprouts paleo chips are a crunchy, flavorful, and healthy snack that captivates with its taste and simplicity of preparation. This recipe is inspired by Italian traditions of using fresh, minimally processed ingredients that highlight the natural flavor of the product. Thinly baked Brussels sprout leaves, infused with melted butter and lightly salted, create a wonderful combination of tender greens and appetizing crispy texture. Lemon zest adds a fresh, light tanginess that transforms a simple dish into a true gastronomic masterpiece. These chips are perfect as an original appetizer for an aperitif or a healthy alternative to classic potato chips. They are best enjoyed right after cooking when they retain their maximum crunch and rich flavor.
1
We preheat the oven to 240 degrees.
2
While the oven is heating up, we take fresh Brussels sprouts and separate each leaf. First, we should remove the top couple of leaves (I try not to use them in cooking). The remaining leaves come off easier if you cut the base of the sprout. I know it's almost a delicate task considering the size of the vegetable, but trust me, it's worth it!
- Brussels sprouts: 10 pieces
3
Now let's place the cabbage leaves in a salad bowl, add melted oil, and salt. Gently mix everything by hand (to avoid bruising the leaves), trying to coat each leaf with oil.
- Clarified butter (ghee): 2 tablespoons
- Sea salt: to taste
4
We line a baking tray with parchment paper and arrange the leaves in a single layer so that each leaf can dry out maximally.
5
Place the baking sheet in the preheated oven and bake for 5-7 minutes (until the edges of the cabbage leaves are brown and crispy).
6
Ready chips can be sprinkled with fresh lemon zest and should be eaten immediately!
- Lemon zest: to taste
7
Enjoy your meal!
