Spicy Brussels Sprout Chips

Recipe View 5 mins Preheat the oven to 325°F (165°C). Position a rack in the upper third of the oven. Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View 2 mins In a large bowl, whisk together the olive oil, Dijon mustard, sea salt, and red pepper flakes until well combined. This creates a flavorful emulsion that will coat the Brussels sprout leaves. (2 minutes)

Recipe View 10 mins Prepare the Brussels sprouts: Trim the stems and carefully detach the outer leaves from each sprout, aiming for about 5 leaves per sprout. Save the cores for another culinary adventure, such as roasting or adding to a vegetable stock. Place the detached leaves into the bowl with the prepared sauce, and gently toss with your hands to ensure each leaf is evenly coated. (10 minutes)

Recipe View 3 mins Spread the marinated Brussels sprout leaves in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal crisping. (3 minutes)

Recipe View 15 mins Roast in the preheated oven for approximately 15 minutes, or until the leaves begin to wilt and lightly brown around the edges. Keep a close watch, as the cooking time may vary depending on your oven. Transfer any crispy leaves to a serving plate. (15 minutes)

Recipe View 10 mins Continue roasting, removing crispy leaves every 5 minutes, until all leaves are perfectly crisp and slightly caramelized. This may take an additional 10 minutes, depending on the size and thickness of the leaves. (10 minutes)