Brussel Sprout Chips
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
- 20-50 Brussel sprout leaves
- Olive oil
- Favourite stock or salt
- Aioli for dipping
- Remove leaves, and coat in oil
- Pop onto bake at 180°C for 8 minutes. Remove and shake, when you hear a “scratchy” sound and the leaves are dry, don’t stick to the tray and are slightly browned you have a Brussel Sprout Chip!
- Simple. Serve with Aioli or tomato salsa and sour cream
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