Crispy Brussels Sprouts Chips

1. 1

   Preheat the oven to 350 F.

2. 2

   Clean the Brussels sprouts and pat them dry.

3. 3

   Trim and discard the ends.

4. 4

   Slice them very thin or remove the outer leaves and place them into a bowl.

5. 5

   Toss in oil, salt and pepper and mix with your fingers.

6. 6

   Lay the Leaves on a large baking sheet.

7. 7

   Add more seasoning if desired.

8. 8

   Bake for 10 minutes until slightly golden, crispy and fragrant.

9. 9

   For the sauce, combine mayonnaise, wasabi paste and honey (or agave) in a small bowl.

10. 10

    Transfer it to a squeeze bottle or zip-lock bag with the corner snipped off.

11. 11

    To serve: Evenly divide Brussels sprout among four serving bowls and squeeze the mayo-mixture over each bowl.

12. 12

    Gently add a little ponzu to each bowl, carefully pouring it down the sides of the bowls.

13. 13

    Sprinkle with furikake, if desired and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.