Brussels sprout chips

Illanique Van Aswegen
4 servings Prep: 15 mins, Cooking: 12 mins
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With Chilli and Parmesan.

By Food24 July 24 2015
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Ingredients (10)

300 g brussel sprouts
30 ml coconut oil — or butter
30 ml parmesan cheese — finely grated
2.5 ml dried chilli flakes
salt and freshly ground black pepper
LEMON DIP:
125 ml yoghurt — Greek
60 ml sour cream
lemon — zest only
15 ml lemon juice
15 ml fresh chives — chopped
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Method:

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.

Dip

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

TIPS

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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