Spicy Brussels Sprout Chips Food
GARLIC-ROASTED BRUSSELS SPROUTS WITH 'LOW 'N SLOW' SPICY PORTUGUESE SAUSAGE AND CRISPY PARSNIP CHIPS
Provided by Food Network
Time 1h10m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- To make the Brussels sprouts: Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a baking dish, and drizzle them with extra-virgin olive oil and kosher salt. Mix together to coat evenly. Bake for 25 minutes. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes.
- To make the Hungarian smoked sausages: Heat the extra-virgin olive oil in a pan over medium heat. Stab some holes in the sausages with a fork. Turn the heat down to medium-low and add the sausages to the pan. Cook them for 20 minutes, turning them every 4 minutes.
- To make the parsnip chips: In a heavy-bottomed pan, heat enough peanut oil to come halfway up the side of the pan, to 375 degrees F. Deep fry the parsnip rounds for a few minutes, until golden. Drain on a paper towel-lined baking sheet and sprinkle generously with sea salt.
BRUSSELS SPROUTS CHIPS
Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.
Provided by Mayim Bialik
Yield Serves 4
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.
- 2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.
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- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray (if doubling the recipe, place one rack in the upper third and one rack in the lower third and grease 2 baking sheets).
- Trim off a little of the stem end of the Brussels sprouts, then with a mandolin or a sharp knife, carefully cut them into thin slices length-wise from tip to stem. If a few leaves come loose, discard any brown ones, but keep the larger green ones for roasting. They’ll be extra crispy and delicious. Place the sliced Brussels sprouts in a large mixing bowl as you go.
- To the bowl, add the olive oil, garlic powder, salt, and black pepper. Toss to evenly coat the sprouts, adding a little oil if needed. You want them to be nicely coated so that they do not burn.
- Spread the Brussels sprouts into a single layer on the prepared baking sheet. Bake for 10 minutes, then remove the pan from the oven and with a spatula, flip the sprouts and move them around to promote even browning. Spread them back into a single layer and sprinkle them with Parmesan (if using), then return to the oven and continue baking until they are browned and crisp, about 5 additional minutes (if using two pans, switch their positions on the upper and lower racks). Watch the chips very carefully towards the end to ensure they do not burn. Devour immediately, right from the pan, or transfer to a plate and then go for it!
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