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    Brussels Sprout Chips

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchSnackAppetizer
    Brussels Sprout Chips
    Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchSnackAppetizer
    2 cups
    Active time: 10 minutes
    Total time: 20 minutes

    Description

    If you like kale chips you're going to love these Brussels sprout chips. This 4-ingredient recipe crisps up the outer leaves of Brussels sprouts in the oven in just 10 minutes for a healthy snack. But don't throw out the sprout innards—they're great for roasting as a side for dinner.

    Directions

    1. Preheat oven to 400°F.
    2. Remove enough outer leaves from Brussels sprouts to make 4 cups. Place in a large bowl and add oil, pepper and salt. With clean hands, gently massage the leaves until evenly coated. Spread in a single layer on a large rimmed baking sheet.
    3. Roast until the leaves are browned and crispy, about 10 minutes.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories41 cal
    • Total Fat3.6 g
    • Saturated Fat0.5 g
    • Cholesterol0 mg
    • Sodium78 mg
    • Carbohydrate Total2 g
    • Protein0.7 g
    • Phosphorus15 mg
    • Potassium85 mg
    • Fiber0.8 g
    • Calcium10 mg

    Ingredients

    • About 15 medium Brussels sprouts
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt

    Ingredients

    • About 15 medium Brussels sprouts
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt

    Description

    If you like kale chips you're going to love these Brussels sprout chips. This 4-ingredient recipe crisps up the outer leaves of Brussels sprouts in the oven in just 10 minutes for a healthy snack. But don't throw out the sprout innards—they're great for roasting as a side for dinner.

    Directions

    1. Preheat oven to 400°F.
    2. Remove enough outer leaves from Brussels sprouts to make 4 cups. Place in a large bowl and add oil, pepper and salt. With clean hands, gently massage the leaves until evenly coated. Spread in a single layer on a large rimmed baking sheet.
    3. Roast until the leaves are browned and crispy, about 10 minutes.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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