Salt & Vinegar Brussels Sprouts Chips
If you’re a fan of kale chips, give this recipe a try. Delicate Brussels sprouts leaves turn crispy and craveable when tossed with a familiar snack time flavor combo—salt and vinegar—and roasted for just a few minutes.
5 minutes
7 minutes to 10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 79 |
| Fat: | 7 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 220 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 lb1 lb1 lb Brussels Sprouts
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.
- Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.
- Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.