If you like kale chips then you will love these Brussels sprouts chips. Brussels sprouts are part of the cruciferous vegetable family. What is known as one of the most disliked foods is one of the most popular nutrient rich super foods. Brussels sprouts are packed full of vitamin C, K and folate, is high in fiber and antioxidants that helps support liver detoxification. This liver supporting vegetable along with the turmeric makes a great anti-inflammatory snack and satisfies that crispy craving.
To make these crispy healthy chips you will need to wash 10 Brussels sprouts and put them through a salad spinner to remove access water. You will then cut the bottoms of the sprouts and separate each leaf and put them in a bowl. Discard the inner piece and save these for another use. Add olive oil and toss very gently with your hands to evenly coat the leaves.
Spread evenly on a parchment paper lined pan in a single layer and sprinkle with pink Himalayan salt, pepper and ground turmeric. Place the pan on the middle oven rack and bake at 350 degrees for 10 - 15 minutes or until crispy.
10 Brussels sprouts
1 tsp. olive oil
1 tsp. ground turmeric
Pink Himalayan salt or sea salt to taste
Ground black pepper to taste
Preheat oven to 350 degrees.
Wash Brussels sprouts and put them through the salad spinner to remove access water. These should be dry.
With a knife trim off the bottoms of the Brussels sprouts and remove outer leaves. Keep trimming the bottoms until you can no longer remove the leaves and save the remaining pieces for later use.
Place the leaves in a bowl and gently toss with your hands to evenly coat the leaves.
Spread evenly on a parchment paper lined pan in a single layer and sprinkle with pink Himalayan salt, pepper and ground turmeric.
Bake for 10 - 15 minutes or until crispy.
Enjoy fresh out of the oven!
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