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Turn Brussels Sprouts into Chips with This Easy Recipe

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.

Salt & Vinegar Brussels Sprouts Chips

Yield: 4 servings
Active Time: 5 minutes
Total Time: 15 minutes

Ingredients

1 pound Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoons pink Himalayan salt

Instructions

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.

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