Best paired with Adam Puchta Brut (sparkling wine)
- 1 pound fresh Brussels sprouts
- 2-3 teaspoons Parmesan Cheese
- ½ teaspoon Tony’s Chachere’s Creole Seasonings
- Vegetable oil for frying
Using a tabletop fryer; heat vegetable oil to 350° – 375°F. Meanwhile cut off the stem end of the Brussels sprouts and peel off the leaves until you get to the hard heart of the sprout and you can’t peel any more leaves off. Carefully flash fry the leaves in the hot oil – they fry very quickly 10-15 seconds. Remove and let drain on a few paper towels. Season with Parmesan cheese and Creole seasonings.
These are even better when you add real bacon bits to the hot “chips”.