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  • Baked Brussels Sprout Chips

    YIELD: 4 CUPS / 950 ML COOKED LEAVES
    TOOLS: You’ll need a large, deep mixing bowl; a baking sheet; and tongs.

    This dish uses the large outer leaves from Brussels sprouts that many cooks pick off and discard. Save the inner sprouts for another recipe. I’m proud to say that it was highlighted in my article on Diwali in the Chicago Tribune newspaper in 2013.

    • Outer leaves from about 2½ pounds / 1.13 kg of Brussels sprouts, loosely packed
    • 2 tablespoons vegetable oil
    • ½ teaspoon salt
    • ½ teaspoon turmeric powder
    • 1 tablespoon Garam Masala
    1. Set the oven rack at the second-highest position and preheat the oven to 350°F / 180°C.
    2. In a large, deep mixing bowl, combine all the ingredients. Get your hands in there and mix everything together, making sure that all the leaves are coated with the oil and spices.
    3. Spread the spiced leaves out on a baking sheet and bake for 15 minutes.
    4. Carefully remove the sheet from the oven. Using tongs, lightly mix the leaves and turn the sheet around to ensure even cooking. Return to the oven and cook for 5 minutes. Remove from the oven. (If you prefer them to be really crispy, return to the oven for another 5 minutes.)
    5. Transfer to a serving bowl and serve immediately. They will be toasted on the sides, curled up, and melt-in-your-mouth delicious.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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