Brussel Sprout Chips
By Isabel Smith, MS, RD, CDN
If you love kale chips, then you’ll love these tasty brussel sprout chips! They’re super easy to make, low in calories (depending on the seasoning and dressing) and extra high in nutrients. Brussel sprouts are a member of the cruciferous vegetable family along with kale, cauliflower and cabbage amongst others. Brussel sprouts are a good source of fiber, vitamins A and C, Glucosinolates (a nutrient that may help to prevent cancer and tumor growth), and zeaxanthin (shown to play a role in eye health). Serve these tasty brussel sprout chips as a part of any meal or as a snack. You can also use various spices and herbs to flavor them to your liking.
Ingredients
- skins of 2 cups (300 g) washed, halved brussel sprouts (hint: the outer two layers of leaves)
- 2 tbsp olive oil
- sea salt and pepper, to taste
Directions
- Preheat oven to the broil setting, set aside an un-greased cookie sheet.
- Wash and cut the brussel sprouts in half, then peel outer two layers of leaves and set aside (use the heart of the brussel sprouts for another dish) in small bowl.
- Pour olive oil and salt and pepper over the brussel sprouts in the bowl, mixing with your hands or a spoon.
- Place marinated brussel sprout leaves on cookie sheet and place on the highest rack in the oven.
- After 3-4 minutes, turn brussel sprouts to prevent burning, cook for another 2-3 minutes.
- When the brussel sprout leaves are browned and crispy, remove the cookie sheet from the oven and allow them to cool.
- Serve and enjoy!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 160
Fat: 14g
Trans Fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 5g
Fiber: 3g
Sugars: 2g
Protein: 2g