Move over, pretzels, there’s a new bar snack in town: Brussels sprout chips. Created by chef Meg Hall of Made by Meg catering in Los Angeles, the healthy bites have proved insanely popular at the events she caters for clients like Paramount Studios, Toyota, Yahoo and Ryan Seacrest Productions. And they’ve turned out to be a very effective icebreaker, too. “They’re so unexpected, they inspire conversation, even between strangers,” says Hall. She jokes that she created the recipe in the middle of a multiyear study on the perfect bar snack. “After searching high and low for a company that produces something that wowed me,” she says, “I finally turned to the place where I’d been shopping all along—the farmers market.” (Tip: they’re so easy to prepare, they make a perfect at-home recipe, too.)
INGREDIENTS
—1 lb. Brussels sprouts
—3 tbsp. extra-virgin olive oil
—3 tbsp. fresh garlic, finely minced or paste
—1 tbsp. kosher salt
—1 tsp. freshly cracked black pepper
DIRECITONS
1. Heat oven to 350 degrees.
2. Cut Brussels sprouts in half, delicately cutting away the stem and core. Gently massage the leaves apart.
3. On a baking sheet lined with parchment paper, toss leaves in oil, salt, pepper and garlic. Spread out leaves in a very thin single layer.
4. Bake 5 to 7 minutes, turning and shaking pan once or twice, until golden brown or almost burnt.
5. Serve immediately or store in airtight container for 24 hours and re-crisp in oven for 1 or 2 minutes. Serves 4.
