Looking for more ways to use all of the food? Instead of tossing the fibrous outer leaves of your brussels when you’re chopping and preparing your sprouts, make these tasty chips instead. Just reserve those outer leaves in a tupperware, they keep in the fridge for 4-5 days, so when you get a hankering for a crunchy snack, they’re ready to be whipped up into chip deliciousness!
They make a mighty tasty crunch-ity and crisp-ity snack indeed.
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Tree Nut Free||No Sugar (added)|
|Grain Free||Delicious||Vegetarian||Low Sugars (all forms)|
|Paleo||Nightshade Free||Egg Free||Low FODMAP|
- - The outer leaves from a bag/bunch of brussel sprouts
- - ~1-2 TBL olive oil (or melted ghee, if not following AIP)
- - Sea salt, to taste
- Optional: Fresh or dried herbs & spices
- Preheat oven to 180°C (350°F), fan forced.
- In a large bowl, toss the leaves with olive oil/ghee, salt, and optional herbs/spices to taste - don't be stingy with the oil, coating all surfaces of the leaves but not so much that they become soggy.
- Line a baking tray with parchment paper and spread the leaves in one single layer over the tray. (If you have more, make a second tray).
- Bake one tray at a time for 7-10 minutes, until crispy and lightly browned.
- Watch these guys carefully! They can go from toasty to burnt in seconds.
- Munch immediately.