Curried Brussels Sprout Chips

Curried Brussels Sprout Chips


Lately I have had a fascination with curry.  A friend of mine turned me on to Indian spices and ever since I have been experimenting with different combinations.  Cardamom is a particular favorite, and of course turmeric is added often for all of its healthy goodness.


Tonight, while chopping Brussels sprouts for dinner, I collected all the lost leaves and set them aside.  While my dinner was roasting in the oven, I tossed the loose sprout leaves in a bowl with avocado oil, fresh squeezed lime, curry seasoning, and chopped garlic and red onion bits.  Add a little sea salt, spread on a baking sheet, and voila!


I roasted them at 400 for around 15 minutes.  They were delicious!  I tend to go heavy on the curry seasoning so you get this wonderful, finger licking spice with each bite.  Needless to say, they were gone in no time.  Next time, I think I will skip the roasting of the big Brussels sprouts, and just separate them all in to leaves for this satisfying little snack!



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