A while ago I had seen the recipe for baked crispy kale leaves by Jaden Hair at www.steamykitchen.com, where she had baked the kale leaves until they get crispy like chips. It sounded very interesting to me. Anything to replace potato chips, right? :-)
I thought I would try the same at home, but with brussels sprouts instead. I had tried to bake spinach in the same manner but it wasn't quite the success like Jaden had with the kale leaves. I think that is due to the texture and water content of the spinach leaves.
I baked the brussels sprouts until they were somewhat brown and roasted as I like them that way. They ended up being quite tasty indeed, very flavorful due to the spices and with a crispy and crunchy texture.
10z (285g) pack of brussels sprouts
1 tbsp olive oil
1/8 tsp garlic powder
pinch of salt & pepper
1/8 - 1/4 tsp cayenne pepper
Pre heat the oven to 350 degrees F.
Peel off the leaves from the brussels sprouts. Clean them in water and, using a salad spinner spin the brussels sprouts leaves a few times to get rid of most of the water. You can also pat the leaves dry in a paper towel or a cloth. The idea is to keep the leaves as dry as possible when they go into the oven or they won't get crispy. Set aside in a bowl.
Add the olive oil to the brussels sprouts and toss to mix the oil well with the leaves.
Lay the leaves on a baking tray with parchment paper. Bake until the sprouts turn nice and roasted brown at the edges, around 18 to 20 minutes or so. Remove from the oven, and sprinkle salt and pepper, and the garlic powder and cayenne pepper. Enjoy this healthy snack with chilled beer :-)
Health Rating: High