Brussels Sprouts Chips

November 23, 2013


My vegetable love this fall has been roasted Brussels sprouts. I think I could eat them everyday. I make them pretty much the same each time with only a variation in the spices I put on them. I cut them in half, cover with olive oil and either salt or an herb blend of some sort. Place them on a baking sheet and bake until lightly browned. Yum!!

One thing I always do when checking on them is pick off the single leaves that have become brown and crunchy and immediately eat them. I can’t even describe how delicious they are! So last week while pulling off the usually crispy leaves and promptly eating them I had a revelation. I could make a whole pan of crispy leaves! Why didn’t I think of that before? It’s my favorite part! Why not have a whole pan? Essentially Brussels sprouts chips. To me these are so much better than kale chips and still healthy. It does take a little patience to break each sprout into it’s individual leaves but it is well worth it!

Brussels Sprouts Chips

Fresh Brussels sprouts
Olive Oil
Sea salt or herb blend of choice

Preheat oven to 375 degrees.
Cut each sprout in half. Core each half as you would a cabbage but on a smaller scale.

Carefully pull apart the layers. Place the leaves and the core pieces in a bowl. Coat lightly with olive oil and sea salt or herb blend. My favorite blend these days is Penzey’s Greek Seasoning.

Place on a baking sheet, separating the pieces. Bake for 10 minutes, pull off the crispiest pieces and bake the rest a few more minutes. The core pieces won’t crisp up but they are still delicious.

Eat immediately!


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