Transform Brussels Sprouts Into Crispy, Good-For-You Chips

By Lizzie Fuhr

Updated on 10/11/2015 at 5:30 AM

POPSUGAR Photography | Lizzie Fuhr
POPSUGAR Photography | Lizzie Fuhr

Looking for a seasonal, high-fiber, and low-calorie salty snack? It's time to whip up a batch of crispy veggie chips made from roasted brussels sprouts. In less than 10 minutes, you'll be snacking on a vitamin-rich recipe you'll want to grab by the handful.

POPSUGAR Photography | Lizzie Fuhr

These chips are a great way to make use of leftover sprouts in your crisper, and since they're Paleo-friendly, gluten-free, and vegan, they can easily serve as a quick, clean, and low-calorie appetizer when you have impromptu guests with dietary restrictions.

Roasted Brussels Sprouts Chips

Yield4 servings
Calories50

From Oprah

INGREDIENTS

    • 10 brussels sprouts
    • 1 tablespoon olive oil
    • 1/4 teaspoon kosher salt

    INSTRUCTIONS

    1. Preheat oven to 350°F.

    2. With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt.

    3. Roast seven to 10 minutes, until leaves are lightly browned and crisp.