Wednesday, March 23, 2011

Crunchy Sprout Chips

You're not going to believe this, but it's true. Brussel sprouts are addictively good! Especially when simply roasted until crisp with a tiny bit of olive oil, a smidge of salt and some pepper. Making chips from Brussel sprouts takes a bit of slicing and dicing, but it's worth the extra five minutes of effort. Make this and your kids will spurn potato chips and french fries in their favor.

A great idea for an easy Pesach (Passover) side dish, Brussel sprouts also have the side benefit of being a very healthy vegetable.

From Wikipedia:

Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss.

Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[


2 cups whole Brussel sprouts
2-3 tbsp extra virgin olive oil
1 tsp kosher salt (to taste)
1 tsp freshly ground black pepper (to taste)


Slice each sprout in half and cut out the root from each side. Gently remove as many leaves as possible from the outside of the sprout and place in a bowl. Any actual leaves you can separate in a single leaf or layer is usable for this bowl. Set the cabbage-like insides of the sprouts, as well as the roots, aside for a separate roast.

Coat the sprout leaves with 1 tbsp (max) of olive oil and season lightly with salt and pepper. Resist the temptation to add more olive oil. It's not necessary and will only stay on the baking sheet. Spread leaves in a single layer onto baking sheets lined with nonstick foil or parchment paper. Place in a 400 degree oven for approximately 10 minutes, until crisp and browned. Baking time may vary a little. Keep an eye on them.

Prepare the cabbage-like insides of the sprouts in the same manner, but use a separate baking sheet and spread each sprout slightly wider and leave space in between, to give them enough space to prevent them from steaming during the roasting process. If you want them crispy, these will likely need to roast longer, for approximately 20 minutes or more.

Remove from oven and serve hot or at room temperature. Good luck even getting them out of the kitchen before you eat them all. ;)

1 comment:

  1. We're big Brussels sprout eaters in our house, although I've never made them into crispy chips. These look delicious!