Add Brussels sprouts and 1 cup water then bring to a boil. Cover pan loosely with aluminum foil or top and cook for 6-9 minutes or until Brussels sprouts are almost tender.
While the sprouts are cooking, place plantain chips and remaining ¼ teaspoon salt in a food processor, and process until finely ground. Add cooked, crumbled bacon and maple syrup to plantain crumb mixture.
When the sprouts are done, uncover and remove from heat. Sprinkle with ¼ teaspoon salt then toss to combine.
Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/brussels-sprouts-gratin/