Darren Robertson's recipe that'll make you love Brussels sprouts

Name: Brussel sprout chilli chips recipe
Yield: 4
Ingredients: 30 large brussels sprouts; 2 tsp fine sea salt; 1 garlic clove, finely grated; 2cm piece (10g) peeled ginger; 2 tbs soy sauce; 1/2 tsp smoked paprika, plus extra to serve; 1/2 tsp chilli powder; 1/2 tsp caster sugar

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 07, 2018

"I love brussel sprouts. Dehydrating them is a good way to use up a spare handful. Just spice them up and it’s a nice, crunchy snack" - Darren Robertson.

30 large brussels sprouts
2 tsp fine sea salt
1 garlic clove, finely grated
2cm piece (10g) peeled ginger
2 tbs soy sauce
1/2 tsp smoked paprika, plus extra to serve
1/2 tsp chilli powder
1/2 tsp caster sugar

Method

1.

To prepare brussels sprouts, trim and remove base of each sprout and separate and reserve outer leaves. Trim more of base, then separate and reserve inner leaves. Toss leaves and fine sea salt in a bowl and stand for 30 minutes to draw out moisture. Transfer to a colander, rinse under cold running water and drain. Transfer to a tray, pat dry with paper towel.
2.

Preheat oven to 100°C and line 2 large baking trays with baking paper.
3.

Meanwhile, combine remaining ingredients in a bowl, then add dried
4.

Spread sprout mixture evenly across prepared trays and bake, checking regularly, for 1 hour 30 minutes to 1 hour 45 minutes or until dried and crisp. Scatter with extra paprika to serve (chips can be stored, in an airtight container at room temperature, for up to 3 days).