10 minutes / Cook time 7-10 minutes
Somehow Sprouts have developed a terrible reputation. When I was little I cringed whenever my mom would utter the words “Brussel Sprouts” and even now I know some adults who still scrunch up their faces whenever those words are mentioned.
However, it’s not the sprouts that are at fault, it’s the way that they are cooked. Brussels Sprouts that are boiled or steamed to death taste bitter and have a texture that personally reminds me of baby food. Is there any wonder that both kids and adults alike reject them? If they are cooked in the right way, they are actually truly delicious.
Brussel sprouts are also nutrition powerhouses that are low in calories, rich in Vitamin K, which is super important for blood clotting and bone health and high in Vitamin C, which helps promote iron absorption and amazing for your immune system. They are also high in fiber and antioxidants.
I should warn you in advance that these Brussels Sprout Chips are so good, they will disappear quickly, so double, or even triple the recipe just to be safe.
1 lb. brussel sprouts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon pepper
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
Chop off the stems from brussel sprouts and using your fingers, peel leaves off until you get to the center of each sprout and cannot remove any more leaves. Repeat for each sprout.
Place the leaves in a bowl and top with olive oil, garlic powder, sea salt and pepper. Toss with hands and make sure each leaf gets coated.
Dump the leaves onto your baking sheet and spread out.
Bake on the top rack for 7-10 minutes or until leaves have crisped up but not burned.