Tuesday, October 2, 2012

Crispy Brussels Sprouts Chips

Building. We're always building on past success. Of course I use the term very loosely as it pertains to feeding my kiddos.

Kale chips are a hit. Even Looly is coming around, albeit slowly. Beet chips are hugely popular with most of the family and I suspect Looly will come around on those eventually too. So then, Brussels sprouts chips?
Along with beans, beets, kale, and most things colorful, vegetarian, and healthful, Bean has always loved Brussels sprouts. Two Thanksgivings ago, as a two-year-old, she sat on the counter eating raw "baby lettuce" while I prepped to roast them for the rest of us - the "rest of us" being the adults of course. Looly was not convinced and at that point I wouldn't have even entertained the notion of putting a leaf of any variety in Roo's mouth for fear of gagging. But this is a new realm. And in this realm, we make chips out of Brussels sprouts.

Crispy Brussels Sprouts Chips

1&1/2 pounds Brussels sprouts
2 tbsp olive oil
Kosher salt

1. Preheat the oven to 350 degrees. Chop the ends off the Brussels sprouts and discard any wilted or yellow leaves. Separate each sprout into individual leaves. This is the perfect job for eager little fingers that want to help! When you get to the dense core and can't remove any more leaves, you can toss it, save it for another recipe, or feed it to Bean.
2. Spread the leaves in a single layer on 2 rimmed baking sheets. Toss with oil to coat. Bake 10-15 minutes, shaking pan occasionally, until leaves are crisp and brown on the edges. If some leaves brown faster than others, remove the crisp leaves and continue baking others until they are all nice and crisp. Season with salt to taste.
No surprise, Bean went barmy for these. And once again Looly and Roo were not impressed, but they each managed a few nibbles. Perhaps the biggest surprise of the evening was Mufasa, who was nearly as enthusiastic as Bean. That's success in my book. These little munchies are staying in rotation and might just make it to the Thanksgiving table this year.

5 comments:

  1. These look really yummy! I just made some Kale Chips and posted the recipe on my blog. Here's the link in case you are in interested. http://acraftygourmet.blogspot.com/2012/09/Homemade-Kale-Chips.html.
    My recipes are allergy free as well, though I do use ghee sometimes.

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    1. Your kale chips with tumeric and ginger look absolutely wonderful! I can't wait to try them out next time we're making kale chips. Thanks for stopping by :)

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  2. Ooh delicious! What an interesting way to serve brussels sprouts.

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    1. Thanks! Chips seem to be our latest fixation over here :)

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  3. Love Love Love Brussels Sprout CHIPS! You motivated me to make them again :)

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