Last Update: September 28, 2022
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
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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