Kate Oliver

Brussels Sprout Chips

Kate Oliver
Brussels Sprout Chips

The original recipe can be found here

Since I am participating in this six week challenge I thought I post a few of my favorite recipes (I am only on day 3, but eating like 5 meals a day).

First, the brussels sprout chips.  I have to eat a green veggie with my high protein, high fiber meal. I remember seeing a recipe on Facebook (probably from Food52 - they are awesome!). 

I can eat these chips all day long as a snack!

I tweeked my recipe from the original at popsugar.com:

INGREDIENTS

10 brussels sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt

DIRECTIONS

  1. Preheat oven to 350°F.
  2. 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.
  3. Roast seven to 10 minutes, until leaves are lightly browned and crisp.

My Receipe:

4-6 Brussels Sprouts

Pam cooking spray

garlic powder, to taste

black pepper, to taste

 Follow recipe above, but don't toss the leaves in the olive oil.  Place them on a baking sheet, spray the Pam Cooking spray directly on the leaves.

Sprinkle garlic powder to your liking then add black pepper.  

Roast in the oven as directed above.

 

Now, if you have had kale chips, you know that it's kind of the same process.  Brussels sprouts chips I find are tastier (and not bitter like kale chips).

I had the chips with my lunch today - 

Brussels Sprouts chips, cooked shrimp and lentils

Brussels Sprouts chips, cooked shrimp and lentils

 

I made a second batch for more crispiness.  Also, because it's time for my next meal.

Enjoy - good for vegans, gluten free, calorie free (Hayyyy girl Hayyyy)!

 

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