Friday, February 28, 2014

Healthy Brussels Sprout Chips

We go through a 2lb bag of brussells sprouts a week. I usually roast them, but in doing so there are always a few leaves on the outside of the sprouts that get a little crunchy and dark in color (my favorite part - so I tend to pick them off and eat them before anyone else knows that they are there).

I when I saw this recipe from Blossom's new book (Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik), I thought it was genius.

I made this recipe at 4pm last night and they were going by 5. Next time I will make the whole 2lb bag.

Crunchy, Tasty and Healthy!

1 pound Brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt


1. Preheat the oven to 350°F.

2. Remove the leaves of the Brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.

3. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.

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