I’ve told at least part of this story before but here it is again. A friend and I went to a local restaurant that has really interesting food and they had brussels sprout chips as an appetizer. We tried them and both of us loved them. I came home and tried several ways to make them and here’s the way we like them:
Start with a bag of brussels sprouts. I’m not sure why the packaged brussels sprouts work better than fresh ones but they do for me. Cut off the stem end and peel the leaves off. It sounds like it would take forever but it doesn’t. Peel as many leaves away as you can. Then cut more of the stem away and peel off more leaves. Continue doing this until you have all the leaves pulled off and as many leaves as you need. For a side dish, it takes about 10 brussels sprouts for us.
Place the leaves in a large bowl, drizzle with olive oil and toss. Place in the air fryer, cook on high til they get crispy. If they are browning too quickly, turn the temp down a bit. My air fryer goes to 390 and that’s where I cook them.
Drizzle with balsamic. If you have a thick balsamic, pour it straight over the leaves but if your vinegar is thin, add a bit of honey and cook it down til it’s thick, then drizzle it over the leaves. Sprinkle with crumbled goat cheese or finely shredded parmesan.
- To check for doneness, turn the air fryer off before pulling the tray out. The air will blow the leaves everywhere.
- Do not season until they’re done. Same thing – open the door and the seasoning is flying around everywhere. The first time I did it, I got cajun spices in my eyes.