Sweet Chili Crispy Brussel Chips

• 1 lb brussels sprouts, trimmed and thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sweet chili sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• Optional garnish: sesame seeds or chopped scallions

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss brussels sprouts with olive oil, salt, and black pepper in a large bowl.
3. 3 Spread the brussels sprouts in a single layer on a baking sheet.
4. 4 Bake for 15-20 minutes, flipping halfway through, until crispy and golden.
5. 5 In a small bowl, whisk together sweet chili sauce, honey, rice vinegar, and minced garlic.
6. 6 Remove brussels sprouts from the oven and toss immediately with the sweet chili glaze.
7. 7 Transfer to a serving platter and garnish with sesame seeds or scallions if desired.
8. 8 Serve warm and enjoy!

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add a sprinkle of chili flakes for extra heat.
• Substitute sesame oil for olive oil for a nutty flavor.

Substitutions

• Use maple syrup in place of honey for a vegan option.
• Substitute agave nectar for honey if preferred.

Pairings

• Serve alongside a spicy Thai noodle salad.
• Pair with a crisp Sauvignon Blanc.

Nutrition

Tips

• For extra crispiness, soak brussels sprouts in ice water for 30 minutes before drying and tossing with oil.
• Adjust the spice level by using more or less sweet chili sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: Does not freeze well due to texture change.

Serving Suggestions

• Serve with a cooling cucumber yogurt dip.
• Pair with your favorite Asian-inspired dishes.

FAQ