CRISP BRUSSELS SPROUT CHIPS (gf,v) Recipe
vegan yellow pepper aioli
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Ingredients
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Brussels Sprout Chips
Yellow Pepper Aioli
Method
Preparing the Brussels Sprout Chips
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Brussels Sprouts
Trim the ends off the Brussels sprouts and remove any yellow or damaged leaves. Slice them in half lengthwise.
Season the Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Bake the Sprouts
Spread the Brussels sprouts in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden.
Making the Yellow Pepper Aioli
Roast the Bell Pepper
Char the yellow bell pepper under a broiler or over an open flame until the skin is blackened. Place it in a bowl and cover with plastic wrap for 10 minutes. Then peel off the skin and remove the seeds.
Blend the Aioli
In a blender or food processor, combine the roasted yellow bell pepper, garlic, vegan mayonnaise, lemon juice, salt, and pepper. Blend until smooth and creamy.
Serve
Serve the crispy Brussels sprout chips with the yellow pepper aioli on the side for dipping.