BRUSSELS SPROUT CRISPS

Now, before you get ahead of yourself and tell me that you don’t like Brussels sprouts, hear me out….

I’m not particularly fond of boiled sprouts either, but Brussels sprouts have so much more potential than simply being boiled.

At home we make all sorts of crisps – mainly potato, parsnip and beetroot crisps but after seeing a number of pins on Pinterest, I thought, why not give Brussels sprouts crisps a go?

And, what’s even better is that these aren’t fried, they are baked in the oven so still pretty healthy. Trust me, these are truly amazing and really worth giving a go. Even my Mum, who has never liked sprouts, liked these.

Ingredients (probably enough for a small snack for 2):

10-15 Brussels sprouts

1 lemon

Olive oil

Salt & pepper

Method:

Preheat the over to 180°C. Line a baking tray with greaseproof paper. Rinse the Brussel sprouts.

Cut the stem off the sprout and peel off the loose leaves. When the leaves are not longer coming loose, cut further into the stem and continue. Peel as far down as you can – the small leaves are a little tricky to peel apart but don’t waste them, chop them up put them on the baking tray, too.

Add a bit of lemon zest- I probably used about a quarter of the lemon.

Add a drizzle of olive oil and season with salt and pepper. Get your hands in there to mix the seasoning around and cover all the leaves.

Pop them in the oven for 10-15 minutes.

Keep a close eye on them, you want the edges to crisp up and almost burn.

Add another little sprinkle of fleur de sel or regular table salt and serve.

I know it’s only November but these would make a great Christmas-time snack.

I know it’s pretty ridiculous but I’m excited already! xS