Looking for a seasonal, high-fiber, and low-calorie salty snack? It's time to whip up a batch of crispy veggie chips made from roasted brussels sprouts. In less than 10 minutes, you'll be snacking on a vitamin-rich recipe you'll want to grab by the handful.
These chips are a great way to make use of leftover sprouts in your crisper, and since they're Paleo-friendly, gluten-free, and vegan, they can easily serve as a quick, clean, and low-calorie appetizer when you have impromptu guests with dietary restrictions.
10 brussels sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt
- Preheat oven to 350°F.
- With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt.
- Roast seven to 10 minutes, until leaves are lightly browned and crisp.
- 4 servings
- Calories per serving