June 17, 2015
This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
If you’re a fan of kale chips, give this recipe a try. Delicate Brussels sprouts leaves turn crispy and craveable when tossed with a familiar snack time flavor combo—salt and vinegar—and roasted for just a few minutes.
Yield: 4 servings
Active Time: 5 minutes
Total Time: 15 minutes
1 pound Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoons pink Himalayan salt
Preheat oven to 350 degrees.
To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.
Place sprout leaves in a bowl and toss with olive oil, vinegar, and salt.
Lay leaves in a single layer on a parchment lined baking sheet. Roast in oven 7 to 10 minutes until crisp and slightly browned. Remove from oven, let dry, and cool completely on baking sheet before storing.
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.