Brussels Sprout Chips – Tasty & Packed with Nutrients
We thought we would try something a little different when it comes to snacks. A year ago we were introduced to Kale Chips by friends and they were great! We even went as far to grow a ton of Kale in our Urban Garden. with great success. To our delight, Kale chips were accepted by our little ones and continues to be a favourite.
When we talk to our kids about most favourite and least favourite vegetables, Brussels Sprouts usually make the top of the list for most hated! Challenge. This morning I dropped the kids off at school only to return home to that very specific scent of Brussels Sprouts in the air. To my surprise, There was a tray of Brussels Sprout leaves baking in the oven.
After about 20 minutes of waiting, they were ready. Looks like we found a new Go To snack. They taste amazing, crunch, a very small amount of salt and just perfect. A nice option, now to mix these with Kale Chips!!
The true taste test will come this afternoon when the kids return from school looking for their snack!
- 10 brussels sprouts
- 1 tsp. olive oil
- ¼ tsp. salt
- Preheat your oven to 350 degrees.
- To remove outer leaves of brussels sprouts, take a sharp knife to trim off the bottoms. Outer leaves should fall off easily. Once outer leaves are removed, trim the bottom again, removing more leaves. Continue removing leaves until they become difficult to peel off. You can save the center of each brussels sprout for another recipe.
- Toss leaves with olive oil and salt. Spread out a single layer on baking sheets lined with foil or parchment paper.
- Roast for 10 minutes, then check leaves. Remove any that are crisp. Place baking sheet back in the oven and check every few minutes until all leaves are crisp. A little browning on the edge of the leaves is fine, but don’t let the entire leaf turn brown or it will become bitter.
- Serve immediately.