The healthy chip possibilities do not end with kale chips. Ohhh no, my friends. Kale chips are just the beginning.
Allow me to introduce you to healthy snack #2 – brussel sprout chips.
I was not a fan of brussel sprouts as a child, but my dad absolutely loved them. Now, as an adult, I literally eat anything that’s put in front of me. Seriously – remember the episode of The Bachelor where Lindsay and Sean ate bugs? Wouldn’t phase me.
Well, maybe that’s an exaggeration. And while we’re being 100% honest, I’m not a huge fan of steak & kidney pie. Organs have a weird texture. Flavour’s good, though.
Ah, yes – brussel sprout chips. They are WAY better than they sound. They don’t get as crispy as kale chips, but I might actually like the flavour better. Try ’em out and see for yourself.
Julia’s Brussel Sprout Chips
1 lbs brussel sprouts
3 tbsps olive oil
lemon juice (optional)
Trim all your brussel sprouts and remove any yucky leaves. Trim again and the large leaves should come off easily. These are the leaves to use for your chips. The remaining brussel sprouts can be used for another recipe. Toss all the useable leaves in olive oil and a bit of sea salt and arrange on a cookie sheet. Bake at 350 degrees for 10 minutes, then check them. Remove any that are crisp and brown at the edges. Browning is okay, but don’t let them burn or they’ll be bitter. All the chips should be done (depending on your oven) after 15 minutes. Spritz them with a little lemon juice (optional) and consume immediately! Don’t wait – they’ll get soggy.
And like the foolish girl that I am, I ate all the chips before taking a photo. Oh well – next time!