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Brussels Sprout Chips With Sweet Chile Sauce

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In this post, you will learn how to make Brussels Sprout Chips With Sweet Chile Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Brussels Sprout Chips With Sweet Chile Sauce.

The Ingredients:-

  • ½ lb. brussels sprouts
  • 3 tsp. honey
  • 1 tsp. sriracha sauce
  • ½ tsp. sweet chile paste
  • 2 tsp. yuzu juice
  • ¼ tsp. sesame oil
  • 1 tsp. sesame seeds
  • Canola oil for frying

The Instructions:-

  1. Trim off the bottoms of the sprouts and discard the outermost leaves. Pull off and set aside the rest of the leaves, reserving the hearts for another use.
  2. Make the sauce: whisk together honey, sriracha, chile paste, yuzu, sesame oil, and sesame seeds in a small bowl and set aside.
  3. Meanwhile, pour about 2 inches of oil into a 4-qt. pot and heat to 350°. Fry the sprouts in three batches, using the lid of the pot to protect your hands from popping oil. Cook for about 30 seconds or until the leaves are brown and crisp. Drain on a paper towel-lined plate and sprinkle with sea salt.
  4. Once all batches are fried, transfer the chips to a bowl and drizzle some of the sauce over them. Toss lightly to coat and add more sauce if needed. Serve immediately.

Diet Labels For “Brussels Sprout Chips With Sweet Chile Sauce”:
Low-Sodium

Health Labels For “Brussels Sprout Chips With Sweet Chile Sauce”:
Kidney-Friendly,Vegetarian,Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher

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The Ingredients:-½ lb. brussels sprouts3 tsp. honey1 tsp. sriracha sauce½ tsp. sweet chile paste2 tsp. yuzu juice¼ tsp. sesame oil1 tsp. sesame seedsCanola oil for fryingThe Instructions:-Trim off the bottoms of the sprouts and discard the outermost leaves. Pull off and set aside the rest of the leaves, reserving the hearts for another use.Make the sauce: whisk” />

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