If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.)
This recipe was originally posted on Nom Nom Paleo.
History of Brussels Sprouts
Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the Southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. (source)
Brussels Sprouts Chips Recipe
- 2 cups brussels sprout leaves outer leaves from 2 pounds of sprouts
- 2 tbsp melted ghee
- kosher salt to taste
- Lemon Zest optional
- Preheat oven to 350°F.
- Mix the leaves, ghee, and salt together in a large bowl.
- Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
- Bake each tray for 8-10 minutes or until crispy and brown around the edges. Microplane some lemon zest over the chips (optional).
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.