Marlowe is the neighborhood restaurant that everyone deserves. Cozy, inviting, with an excellent burger and bistro menu that has something for everyone, my mom always insists on going when she’s in town, and I never push back! More often than not, it’s because I need my fix of their Brussels sprouts chips (and the burger. Always the burger). Marlowe’s Brussels sprouts chips are sooooooooooooo good (that’s the technical term). Buttery (oh, so buttery), salty, with a lemony hit from some lemon juice and zest, these Brussels sprouts chips are more addictive than the best of the chemically engineered chips.
Legend has it there’s a prep cook at Marlowe whose whole. entire. job. is to peel and pluck Brussels sprouts of their leaves for the making of said chips. My old roommate told me that once and it sounded like fact to me – go forth and disseminate! I dare you to make these only once. If you’re buying a mountain of sprouts for your Thanksgiving feast, consider using some of the outer leaves from the sprouts to make these chips as the easiest appetizer ever. Your guests will thank you. Also, please invite me so I can have some too!
There’s not much to this recipe – prep the Brussels sprouts chips by peeling off the outer leaves. I find that you can usually get 4-6 good leaves from a sprout before you get to the core where the leaves become harder to pull off. Save the Brussels sprout centers and roast them up alongside the chips or save them for a later dish. They are still perfectly good.
I like to do a quick wash by rinsing the leaves in a bowl of water and then using a salad spinner to get them dry. Whether you are pro washing or not, you want to make sure you get the chips nice and dry before you add the ghee so that they crisp up well in the oven. Toss in ghee and use your hands to make sure each chip gets some love from that ghee. Lay out on a parchment-lined baking sheet and sprinkle with salt (I’m generous with the salt here!). Bake at 350 for 10 minutes (but watch them closely). Toss with some lemon zest and spritz of lemon juice and serve immediately for maximum crispy goodness.
- 2 lbs Brussels sprouts
- 1 tablespoon ghee
- 1 lemon
- Preheat the oven to 350
- Peel the outer leaves off of the Brussels sprouts (about 4-6 per sprout, usually). Save the rest of the sprouts for other uses)
- Rinse and dry the leaves/chips
- Toss with 1 tablespoon of ghee, making sure each chip is coated
- Arrange on a parchment lined baking sheet and sprinkle with salt
- Bake for 8-10 minutes, and remove when beginning to brown and crisp up
- Zest half a lemon and cut in half
- Toss chips with big pinch of lemon zest and juice from 1 big squeeze of one of the lemon halves
- Serve and enjoy immediately!