Roasted Brussels Sprouts Chips
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.
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
Ingredients:
- 10 brussels sprouts
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
Instructions:
- 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.
