Sometimes you just need a little green crunch. A spin-off from kale chips, I first made these after preparing the Dinner Menu: Sage Chicken Thighs, Brussels Sprouts, and Sweet Potato. I reserved the clean leaves from cutting and prepping the Brussels sprouts, and I waited until the pan drippings from the chicken thighs were cooled. Delicious easy snack if you enjoy these little cabbages.
Paleo. Gluten-free. Dairy-free. Soy-free. Egg-free. Pork-free.
Makes 1-2 cups
- Leaves left over from preparation of 12 ounces of Brussels sprouts
- 2 tsp pan drippings from Sage Chicken Thighs, or 2 tsp olive oil + preferred seasonings (e.g., salt, pepper, garlic)
- Preheat the oven to 350 degrees
- Put Brussels sprout leaves into a small bowl. It’s important that the leaves are dry and wet with watch when making this recipe, or it won’t crisp up correctly.
- Drizzle pan drippings or oil over the Brussels sprouts. Toss to coat.
- Bake for 10 minutes or until crispy. Keep an eye on them, as it is easy to burn!
I’m unsure how to calculate the nutrition facts on this, but I imagine the sprout leaves themselves are negligible, and two teaspoons of olive oil is 80 calories. These definitely still keep their Brussels sprout taste, so I hope you like that! There is a sweet spot for this recipe between the burnt taste and the chewy uncrisp taste, so keep watch as they bake! I feel good making these, because it feels less wasteful throwing away all the leaves that come off in preparation.