With kale chips becoming all the rage lately, I decided to try my own version. Brussels sprouts have become a new regular veggie in our kitchen. I love to roast them as a side when B grills steak or as a healthy alternative to fries with turkey burgers. During the process of preparing the Brussels sprouts to roast, I cut the tip off of each sprout. As a result, several of the leaves shed and end up as scraps. This recipe puts these extra leaves to good use!
As anyone who knows me can tell you, I tend to have a salt addiction. I know sodium isn’t the best substance to rake into your body in mass quantities, so I’m always open to healthier options that still nip at my salt cravings.
Having an almost potato chip-like consistency, these Brussels sprout chips do just that. They help fulfill my need for a salty, crunchy snack, while being much healthier than the alternatives (fries, Pringles, anything in a foil bag that’s salty…). Brussels contain a ton of fiber and the EVOO (extra virgin olive oil) contains healthy fat. The combination of these helps keep you full for much longer than the unhealthy alternatives!
Brussels sprouts leaves
EVOO (Extra Virgin Olive Oil)
- Preheat oven to 450.
- Cut the bottom tips off each sprout and remove leaves.
- Toss leaves with EVOO, sea salt, and rosemary and place in one layer on a baking sheet (I spray with Pam Organic Olive Oil Cooking Spray).
- Roast for 7-10 min, until crispy.