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These are called brussel sprout chips after all, so we are going for the thin cut for this recipe. Those thin little slices will be key to getting the crispy edges without a lot of mushy brussel sprouts. Step 2: sprinkle on your salt, pepper, onion powder, garlic powder, and parmesan. Step 3: Drizzle olive oil over the top and toss it all up to.
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Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil. Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce. Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout.
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Preheat the oven to 375°F (190°C). Trim the stem ends of the Brussels sprouts and carefully remove the leaves one by one, creating a pile of loose Brussels sprout leaves. In a large mixing bowl, combine the Brussels sprout leaves with olive oil, dried chili powder, paprika, ground cumin, smoked paprika, salt, and black pepper.
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These Spicy Brussels Sprout Chips are a delightful and nutritious twist on the classic potato chips. With their irresistible crunch and bold flavors, they are an excellent choice for a snack or appetizer. Whether you're hosting a gathering or simply in the mood for a spicy treat, this recipe is worth a try..
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Preheat the oven to 325 degrees F (160 degrees C). step 2. Peel the leaves from the Brussels Sprouts (5 cups) by trimming the bottom and gently pulling the leaves off. Trim more of the bottom as you go. Place leaves in a large bowl. step 3. In a small bowl, combine the Olive Oil (2 Tbsp), McCormick® Garlic Powder (1 Tbsp), and Sea Salt (1/4 tsp).
Sweet and Spicy Brussels Sprouts Recipe Sweet and Spicy Brussels
1: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Trim the bottoms of the Brussels sprouts and discard any brown, wilted leaves. Peel the outermost leaves from the Brussels sprouts to use for your chips. 2: In a large mixing bowl, toss the sprout leaves with olive oil, Parmesan cheese, garlic powder, salt and pepper.
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ingredients. 2 lb brussels sprouts, washed, stems chopped and leaves separated 2 red bell peppers 1 cup cashews 1 jalapeno 1 tsp pink himalayan sea salt
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Oven-Baked Brussels Sprouts. Preheat the oven to 400°F (200°C). Line a large baking sheet, or two sheets, with parchment paper. Lay the chips in a single layer on the sheets, making sure they don't overlap. Bake the sprouts for 20 to 25 minutes or until crispy and golden.
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Instructions. Preheat the oven to 450 degrees Fahrenheit. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
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Save the middles for another use. Spread the leaves among two baking sheets. Drizzle each sheet with 1 teaspoon avocado oil and 1/8 teaspoon salt. Toss to coat evenly. Bake in the preheated oven about 10 minutes, or until the leaves are browned and crispy. Prep Time: 15 minutes.
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Spicy Brussels Sprout Chips. Ingredients: 2 pounds Brussels sprouts 2 red bell peppers 1 cup raw cashews 1 jalapeno or serrano pepper, halved, seeds removed 1 tsp himalayan sea salt 1/4 cup nutritional yeast 1/2 cup water juice of 2 lemons. Directions: Wash and dry the Brussels sprouts. Slice off the root and separate the leaves.
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Smash each brussels sprout down til its flat. It could be a little watery from microwaving so just pay dry with a paper towel. Spray quickly with olive oil spray, sprinkle some garlic powder or any seasoning of your choice, and place in the air fryer that's been pre-heated at 375 degrees. Air fry about 5-6 minutes, flip, then air fry an.
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The Directions. Trim the Brussels sprouts, and cut them into very thin slices, removing any brown leaves. Add the slices to a mixing bowl. Add the oil and seasonings, tossing to coat the sprouts. Arrange the Brussels sprouts in a single layer on a greased baking sheet, and bake for 10 minutes at 400 degrees F.
