Cheesy Brussel Sprout Chips
- 10 Feb, 2025
- Posted by: Julia Heffelfinger
Cheesy Brussel Sprout Chips
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4-6
These cheesy Brussels sprout chips are like eating a giant frico where every bite has lacy, crispy edges. Here, we use two of our best-selling products—our Hatch Chile Bacon Ranch Dip and the Everything Aioli—to both flavor the sprouts and as a final drizzle of sauce before serving.
Pro-tip: the Brussels sprouts are intentionally arranged cut side up on top of the cheese so that all the moisture inside the sprouts can bake off in the oven, leaving them tender on the inside and crispy on the outside. Baking Brussels sprouts cut side down traps the moisture inside the sprout, making them taste mushy and overcooked.
Author:Julia Heffelfinger
Ingredients
Olive oil, for brushing
1 pound Brussels sprouts, preferably smaller sprouts
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¼ cup Terrapin Ridge Farms Hatch Chile Bacon Ranch Dip
2 cups shredded Parmesan or Gruyere cheese (or a combination of the two; about 8 ounces)
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Terrapin Ridge Farms Everything Aioli, for drizzling
Directions
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and then cut the sprouts in half through the root. Transfer to a medium bowl. Add the Hatch Chile Bacon Ranch Dip and toss to coat.
Spread the shredded cheese in an even layer on the baking sheet, leaving a 2-inch border. Arrange the Brussels sprouts cut side up and press into the cheese. Bake for about 30 minutes, or until the cheese is crispy and the sprouts are tender and browned; rotating the baking sheet halfway through baking. If your cheese is browning too quickly, feel free to loosely cover with a sheet of aluminum foil.
Let sprouts cool slightly until cheese hardens around the edges, about 5 minutes. Break into pieces and transfer to a large plate. Drizzle with Everything Aioli and serve right away.
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