Hello. I am a healthy food blogger cliche. I made chips out of vegetables, and I’m going to swear to you that they are OMG SO GOOD (they really are), and you’re gonna look at me like “Girl, you roasted a vegetable and you’re calling it not only a chip, but a recipe.”
What can I say? I’ve legit never seen anyone make these before, and I have to wonder…WHY NOT?? When I roast my brussels sprouts, inevitably, some of the leaves fall off, and they cook more quickly, and get browned and crunchy in the oven. I eat those first.
I dig around the pan of roasted brussels sprouts search for the crispy leaves. Is that weird? It can’t be. You people eat kale chips! You’re reading this (mostly) healthy food blog. I know you eat kale chips. I do too….like, every day. Well, that was until I made these, and now I have no desire to eat any other type of vegetable ever again.
There is something you need to know about me. Up until February–like last month February…of this year–I claimed not to like brussels sprouts. I always said I didn’t get it. You know, what all the fuss is about? So many people can’t get enough. Well, then I ordered a dish that came with them, took a bite, and it was cooked perfectly.
Sliced in half, browned in the center, tender, but not mushy. I about died. I picked through my whole plate searching for every last one, and now I am o-b-s-e-s-s-e-d. So one of the 11 times that week that I tried out different ways to create perfectly cooked brussels sprouts at home, this idea dawned on me.
Since my healthier go-away-injury-weight way of eating has been a little boring (No, you don’t want to see a recipe for the 7 lbs of veggies with 1 fried egg and crumbled goat cheese on top that I ate for breakfast this morning. It is neither photogenic, nor a recipe.), I have been on the look out for creative things to share, and these 2 ingredient “chips” are one of those happy life things–so healthy, so simple, and so downright tasty.
Okay, does anyone else feel weird using the word tasty? I thought I’d try it out. Not sure if I like it. I know you’re not “supposed” to use the word delicious. I think I may just go back to adjectives like “good”, or express myself 100% in emoticons….Not that that would be too far of a stretch from how I write anyway. 😉 :O 🙂
Okay, so these chips. First of all, you need to make them. Second of all, no you don’t have to use truffle oil. It’s expensive, and it can be hard to find. Olive oil or coconut oil (yum) is fine. They just won’t taste quiiiite as fancy (yes, fancy does in fact have a taste). C (or third of all if you like to be consistent), you must be verrrrrry careful. You don’t want to walk away from the oven and have a cocktail while these are cooking. They go from just right to burnt in about 10 seconds. The recipe is so quick, just bring your drink over to the oven, and take a li’l sit right where you can see. Browned is one thing, but no one likes a burnt-to-dust brussels sprout. Not even Winston and Clementine.
Truffle Brussels Chips
- 1 lb brussels sprouts
- 1 scant tbsp truffle oil
- generous pinch salt and pepper
Directions:
- Slice brussels sprouts length wise. Remove the leaves and toss into a medium bowl. (Don’t throw out the centers–just roast them up separately.) Add truffle oil and a generous pinch each of salt and pepper. Toss lightly to coat. Transfer to a large baking sheet and spread out in a single layer.
- Broil until just browned and crispy, about 5-7 minutes. Watch closely–they can burn quickly. Serve immediately.
