Why are chips so addicting? Why is it that you can never just have one?
It's the salty, crunchiness of the chip that makes them just so damn tasty and addictive.
With a little extra effort, these brussels sprout chips provide a guilt-free alternative to the not-so-good-for-you bagged chips you find in the grocery store and at nearly every party. For the longest time I never attempted making brussels sprout chips because...well, they seemed like more effort than what they were worth.
Boy, was I wrong.
I PROMISE that these are so worth it. So much so that you won't want to share. But, I urge you to share (maybe the second batch) at your next party! These would be a perfect snack to nibble on while watching football this fall or as a great snack for a cocktail hour with friends.
Brussels Sprout Chips
Prep Time: 15 minutes
Cook Time: 15 minutes
Note: This recipe is EASILY scaled, just keep the ratio of 3 cups brussel sprout leaves to 1/2 tbsp extra virgin olive oil
- 3 cups brussels sprout leaves, yielded after separating
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- To separate leaves, but bottoms of brussel sprout off and discard. Carefully separate the outer leaves from the sprout until you are just left with the sprout core. Transfer the leaves into a mixing bowl. You can keep the sprout core for a different use - I usually slice in half and roast separately like normally done with brussels sprouts. Continue to separate the sprout leaves until you have 3 cups of leaves. Toss brussels sprout leaves with olive oil, salt and garlic power.
- Spread brussels sprout leaves in a single layer on the parchment lined baking sheet and bake for about 15 minutes, or until leaves become golden brown. Remove from oven and serve immediately.
Nutritional Information (1 serving)
52 calories - 1.4 g Protein, 3.6 g Carbohydrates, 3.6 g Fat