Healthy snacks are your go-to when your in-between meal cravings start to kick in. We love these Brussels sprouts chips since they are so quick and easy, and great to pack along with you to work or other daily activities.
Brussels sprouts are packed with vitamins K and C and contain significant amounts of B vitamins, folate, magnesium, and essential dietary fiber. As part of the brassica family, alongside broccoli, kale and kohlrabi, these tiny little cabbages are believed to provide cholesterol lowering and detoxing benefits. Several studies have even linked Brussels sprouts to cancer prevention, as the contain glucosinolates, which help our body produce enzymes that detox cancer-causing substances.
So, feel free to snack away!
Healthy Brussels Sprouts Chips Recipe
1/2 or 1 lb. of organic Brussels sprouts (depending on how many chips you want to make)
organic olive oil (or oil of choice)
Himalayan sea salt
organic black pepper
organic nutritional yeast
Start off by setting the heat of your oven to 400°F.
Then start to prepare the Brussels sprouts by cutting off the stems on the bottom. This will let the outer easily peel off the bundle. Separate the leaves from each brussels sprouts and place in a large bowl.
From the Organic Authority Files
Drizzle olive oil over the Brussels sprouts in the bowl and then toss them in the oil. Add the salt and pepper to taste and toss again. Next, use your fingers to rub the oil into the leaves, and make sure each leaf has oil on it.
Get a bare baking sheet and spread the leaves on it in a thin single layer. If you are making a lot of chips, you may need to use 2 or 3 baking sheets. Sprinkle some nutritional yeast over the leaves for added flavor. Once the oven is hot enough, roast the leaves for 10-12 minutes until they are dry and crispy, like chips.
As with most anything, the leaves are tastiest if enjoyed right away, but they'll stay extra crispy for a few hours after pulling them out of the oven. If you want to store some for later, make sure to let the cool down completely before sealing in a Tupperware or Ziploc bag.
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Image: Jun Seita