I’ve been super healthy all week. No french fries. Not a lot of processed foods. But I’m craving something salty. I loooove chips. They are my weakness. So I decide to have a snack and pour myself a nice bowl of brussels sprouts chips?… No, I haven’t gone bonkers. And I know that chips and brussels sprouts aren’t normally put together in the same sentence. But for all you plant loving people out there that have made or eaten kale chips, it’s the same concept.
Crispy, salty, slightly tangy chips made from bite sized brussels sprouts that are drizzled in olive oil and baked in the oven. Yes. So much yes 👌🎉
Did you know that this stinky, cruciferous veggie contains more cancer fighting phytonutrients than those found in kale, broccoli, cauliflower, cabbage, or mustard greens? Brussels sprouts are also anti-inflammatory, good for heart health, promote digestive support, and when cooked properly they contain tons of vitamin K, vitamin C, folate, and a host of other nutrients.
I want to like brussels sprouts because they are so stinking healthy (pun intended 😩), it’s just hard for me to overcome how dense they are when you bite into them, so any seasonings on them go unnoticed for the most part. But since this recipe calls for removing the leaves one by one, the seasonings actually get a fighting chance and you end up with light, crispy bites that don’t make you gag 😋
This recipe is CRAZY easy. All you need is…
- 1 pound of fresh brussels sprouts
- 1 tbsp apple cider vinegar
- 1/2 tsp pink Himalayan salt (or sea salt)
- 2 tbsp extra virgin olive oil
4 ingredients + 4 simple steps:
- Preheat the oven to 350 degrees.
- Cut the bottom off each brussels sprout with a knife. The outer leaves will fall off and you can use your fingers to peel the rest off. You may need to continue trimming the bottom if they’re being stubborn. This is the most time consuming step.
- Place the leaves in a bowl and add the rest of the ingredients. Toss everything together until well coated.
- Take a parchment lined baking sheet and lay the leaves in a single layer. Bake in the oven for 7-10 minutes or until crisp and lightly browned. Remove from the oven and let cool.
*You can also replace step 3 by placing the leaves directly on the parchment linked baking sheet, stirring the olive oil & vinegar together and then drizzle it over the leaves, and sprinkle the salt. Garlic powder would also be a nice addition.
I may have eaten the entire batch of chips in one sitting immediately after making them, but I don’t regret it and there’s a 99.9% chance you will do the same thing. You can store them in an airtight container but they taste the best fresh out of the oven. I paired my salty snack with a beet smoothie, which sounds alarming and not smoothie-like at all, but is actually quite delicious and refreshing. And dat color 😍
- 1 pound of fresh brussels sprouts
- 1 tbsp apple cider vinegar
- ½ tsp pink Himalayan salt (or sea salt)
- 2 tbsp extra virgin olive oil
- Preheat the oven to 350 degrees.
- Cut the bottom off each brussels sprout with a knife. The outer leaves will fall off and you can use your fingers to peel the rest off. You may need to continue trimming the bottom if they're being stubborn. This is the most time consuming step.
- Place the leaves in a bowl and add the rest of the ingredients. Toss everything together until well coated.
- Take a parchment lined baking sheet and lay the leaves in a single layer. Bake in the oven for 7-10 minutes or until crisp and lightly browned. Remove from the oven and let cool.
- You can also replace step 3 by placing the leaves directly on the parchment linked baking sheet, stirring the olive oil & vinegar together and then drizzle it over the leaves, and sprinkle the salt. Garlic powder would also be a nice addition.
Enjoy!
Jillian 💙
P.S. Thanks to Thrive Market for the recipe idea. Check out my blog post about them and all the goodies you get when you sign up for a free trial!
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