January 2, 2018
Are you a lover of potato chips or maybe you just love crispy textures while eating or snacking? Most of the time these crispy textures can contain salt and fat contents that just aren't healthy for you--unless it is nutrient-dense like fruit and veggies. Next time you want to grab something quick to snack on, try roasting Brussel sprout leaves!
Brussel sprouts are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. This quick recipe is so light and crispy, you won't go back to unhealthy snacking!
Tough outer leaves from preparing a batch of Brussels sprouts
olive oil
salt
pepper
1. Heat oven to 400 degrees. Discard any stems from your scraps, reserving only the outer leaves.
2. In a bowl, toss the leaves with a drizzle of olive oil, a sprinkle of salt and pepper. Use your fingers to rub the leaves with oil, making sure all the surfaces are slicked with a little oil.
2. Spread the leaves in a single layer on a bare baking sheet. Roast for 10-12 minutes until the leaves are crispy and dry.
***Note: The chips are best eaten right away from the oven, but they will stay crispy for an hour or two. They will gradually start to soften and become chewier after cooking.
Happy Eating!
