The inspiration for this recipe comes from Marlowe. Chef Jennifer Puccio’s Crispy Brussels Sprout Chips with Meyer Lemon and Sea Salt were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that’s needed to brighten up these “chips.”
For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves — I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze.
Top the roasted Brussels sprout chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables
Roasted Brussels Sprout Chips with Lemon and Parmigiano
Serves: 2 as an appetizer
1 pound Brussels Sprouts
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Juice of half a lemon
Zest of one lemon
¼ cup grated Parmigiano Reggiano
- Preheat oven 350 F
- Wash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.
- Cut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.
- Roast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.
- Top with lemon zest and grated cheese. Serve immediately.