Brussels sprout chips

Recipe from: 24 July 2015
recipes, lchf, banting

Ingredients 11
Servings 4
Time 00:15


  • 300
    Brussels sprouts
  • 30
    coconut oil or butter
  • 30
    Parmesan cheese, finely grated
  • 2.5
    dried chili flakes
  • salt and pepper
  • 125
    Greek yoghurt
  • 60
    sour cream
  • zest of 1 small lemon
  • 15
    lemon juice
  • 15
    chopped chives



Preheat the oven to 160°C.

Line a baking tray with some baking paper and lightly grease it with a bit of cooking spray.

Wash and dry the Brussels sprouts. Pull off the outer firm leaves from each sprout until you get to a softer, yellowish center. You should be left with about 140g of leaves. Toss the leaves with the melted oil or butter, Parmesan cheese and chili flakes. Season it with a pinch of salt and pepper.

Spread it out onto the baking tray to form a single layer.
Bake for 10-12 minutes until golden on the edges. Leave it on the tray to firm up for 5 minutes before serving.


Stir together the ingredients. Season with a splash of Worcestershire sauce, some salt and a pinch of pepper.


Quarter the leftover Brussels sprout centers and drizzle with a splash of oil and season to your liking. Bake them off on a separate baking tray for 12-15 minutes and serve as a separate side dish or use it as a filling in omelets or add it to a warm veggie salad with feta.

Recipe reprinted with permission of Illanique van Aswegen.

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Read more on: lchf  |  banting  |  recipes

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