Move over kale chips… there’s a new snack in town!
Introducing Baked Brussels Sprout Chips. These crispy little morsels are the perfect addition to any Paleo lunch sandwich or wrap. They even make a great appetizer for party guests or friends. They are low-calorie, rich in vitamins, and perfect for any lifestyle.
They are so simple to make and the hardest part is literally peeling the brussels sprouts.
Once you peel all the brussels sprouts, toss them with a little bit of olive oil (or you could try some coconut oil for a slightly sweeter chip!), and sprinkle with some sea salt.
Brussel Sprout Chips
- 1 lb brussels sprouts
- 2 t olive oil
- sea salt to taste
How To Make It:
1. Preheat oven to 350°F.
2. Using a small knife, cut the bottom of a Brussels sprout off so that a few of the outer leaves fall off. Place the separated leaves into a medium bowl. Repeat until all the Brussels sprouts have been cut and leaves have been removed.
3. Once you peel all the brussels sprouts, toss the leaves with a small drizzle of olive oil and layer them on a baking sheet in a single layer.
4. Bake the brussels sprout leaves for 4-6 minutes or until the tips are lightly browns and the leaves are crispy. Watch them carefully so they don’t burn!
(You’ll Also Love: Bacon-Wrapped Brussels Sprouts)