Brussels Sprouts Chips Recipe

If you want a healthy snack that looks fancy, tastes good AND is easy to make … then this recipe is for you.

Brussels sprouts have a name. You may never think you want to eat them because perhaps they have been served to you in a not so pleasant way. If you are steaming them, they can get really mushy and don’t taste that great. But after I tried this dish at Cleo in Hollywood, I had to figure out how to make these cripsy brussels sprouts at home. They are a side dish that I crave and are so so so yummy.

I used to cut them in half and try to roast them this way, but it never got as cripsy as I wanted them. But finally I figured out how to get them to be just as baked as I want them to be.

This recipe is just 50 calories a serving, delicious, easy to make and will impress anyone you make them for. They are also full of vitamins, vegan, paleo friendly AND gluten free. So now that you know about this healthy snack, here are the directions.

Ingredients for 1 Serving

• 10 brussels sprouts
• 1 tablespoon olive oil
• Any Salt – for this recipe I used truffle salt
• baking sheet

Start by preheating your oven to 350 Degrees then take a paring knife and cut off the ends of the brussels sprouts.

 

When you do this, the outer leaves will fall off. Then you will need to make another cut for the remaining to fall off.

 

Continue to do this until all the leaves are off then it is time to toss the leaves with olive oil.

After you have tossed them, lay them out on a baking sheet. Don’t use too much oil or they will burn and taste burnt.

 

After they are on the baking sheet, sprinkle with salt to taste.

I used white truffle salt that I found at a local farmers market, but you can use any kind of salt for this.

Now that these are oiled and salted, stick it in the oven for 7-10 minutes.

If you check on them half way through, you’ll notice the color is a little deeper green.

When they are almost done, they will look brown and crisp.

and VOILA! a delicious and easy snack!

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Ingredients:

10 brussels sprouts

1 tablespoon olive oil

Salt

• Preheat oven to 350°F.
• With a knife, cut off the bottom of each sprout. Peel the leaves and they will come off. You will then make a second cut to the bottom and more leaves fall off. Continue until you’ve removed all the leaves. Toss the leaves with the oil, and lay them on a baking sheet. Sprinkle with salt or truffle salt.
• Bake in oven 7 to 10 minutes or until leaves are browned and crisp.