Brussels Sprouts Chips
| Serves | 1 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Sushi Roku
Multiple Locations
Restaurant chefs are creating their takes on healthier game-day snacks, many of which can be adapted to noncommercial. While these veggie chips sound decadent and pricey, the flavor comes from truffle oil and truffle salt—not the truffles themselves—and the leaves are baked, not fried.
Ingredients
4 to 5 (2 oz.) Brussels sprouts, separated into leaves, cleaned and wiped dry
1 oz. olive oil
1 oz. truffle oil
Pinch truffle salt
Steps
1. Preheat oven to 350 F. Place leaves on baking sheet in one layer; drizzle with olive oil and toss to coat well.
2. Bake, turning every 5 to 7 minutes, until lightly browned and crunchy.
3. To serve, toss with truffle oil and truffle salt.
Photo: Sushi Roku