Crispy Brussels Sprouts

When I make Brussels sprouts at home, the best parts are the leaves that fall off during cooking and get super crispy in the oven. There is a restaurant nearby that serves brussels sprout chips. They peel off the leaves and then deep fry them. They are so delicious.

I decided I was going to see if I could get the same crispiness that the deep frying creates by just roasting the individual leaves. I thought that peeling the sprouts would be super time consuming and tedious. However, I was pleasantly surprised when I peeled the whole pound in about 45 minutes with little trouble.

I found it worked best when I cored the sprout. I used a small knife to completely remove the core and the leaves peeled off pretty easily.

Though they did not turn out as crispy as the deep fried chips, these were just as delicious!

 Crispy Brussels Sprouts

1 pound Brussels sprouts
1-2 tbsp. olive oil
4 slices bacon, cooked and crumbled up
1/4 cup Parmesan cheese
Salt & Pepper to taste

Wash and dry the Brussels sprouts. Pre-heat the oven to 400 degrees. Then prep the sprouts. You can either halve the sprouts or do like I did and peel off the individual leaves. It's delicious both ways! Put the Brussels sprouts in a bag with the oil and salt and pepper and mix it up until all the sprouts are well coated with oil. Line a baking sheet with tin foil and pour the Brussels sprouts on to it. Pop the sprouts into the oven for about 20-25 minutes. They should be brown and crispy when they are done. Top with the parmesan cheese and bacon.