Brussels Sprouts Chips With Quick Lemon Aioli
Servings: 4 servings
Calories: 122kcal
Crispy Brussel Sprout Chips with Lemon Aioli are a great addition to a charcuterie board, or a light meal on their own. A great vegetarian tapas recipe idea as well.
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Ingredients
- 1 pound of Brussels sprouts
- ½ TBS+ grapeseed or olive oil
- Kosher salt & black pepper
- ½ cup mayonnaise
- 1 TBS fresh lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon garlic paste optional
- 2 dashes black pepper
- 2 teaspoons chopped parsley
Instructions
- Preheat oven to 425 degrees F.
- Brush a baking sheet lightly with grapeseed or olive oil.
- Cut the stems off of your Brussel sprouts and peel off any brown or yellowed outer leaves. Cut each sprout into ⅓ (one-third) lengthwise. Place onto the prepared baking sheet.
- Drizzle a little additional oil over sprouts (about ½ tsp) season liberally with salt and pepper and toss them around gently with your hands to evenly coat. Sprinkle a little additional seasoning on and bake for 10 minutes.
- Meanwhile combine mayonnaise, lemon juice & zest, garlic, pepper and parsley in a small bowl and mix until incorporated, set aside.
- Remove the tray and lower oven to 400 degrees F.
- Quickly turn sprouts over to the other side using a small spatula or tongs. Place back into the oven for an additional 7-8 minutes or until done to your liking.
- Use a spatula to plate sprouts and serve the lemon aioli alongside. Toothpicks are a great way to pick these up and dip.
Notes
You can also cook these in your air fryer, tossed in a bit of seasoned avocado or olive oil.
Swap the Lemon Aioli for Sriracha May for some heat and a different flavor profile.
Nutrition
Serving: 4g | Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 715mg | Fiber: 4g | Sugar: 3g