Roasted Brussels Sprouts Chips
Thinly sliced Brussels sprouts that are cooked at a high temperature with olive oil, salt, pepper, along with a piece of garlic and Parmesan if you want, these Brussels sprouts chips go well with the range between healthful green side and addictive, sour snack. The leaves of Brussels sprouts are delicious and pretty possibly the most delightful part.
Another good suggestion is to put all of the leaves coatings downwards on the baking plate. It gets a few additional minutes to flip them all the similar way, but this will assure they cook uniformly and slow the ends from heating too quickly.
There are a few things I need to point out about preparing these chips. Firstly, peeling off every leaf takes a dose of tolerance, but if you chopped into the sprout and eliminate a large piece of the stem, it will make excluding the leaves a lot more accessible. You can leave with the centre of each sprout which is too little to peel, don’t throw them away, you can shred them and use in a salad.
If you love kale chips, you’re going to adore these Brussels sprout chips. This few-ingredient recipe takes up the external leaves of Brussels sprouts in the miro-oven in few minutes for a healthful snack. Let’ see!
INGREDIENTS
- About 15 medium Brussels sprouts
- One tablespoon of extra-virgin olive oil
- ΒΌ teaspoon of ground pepper
- Salt- as you want
INSTRUCTIONS
- Remove sufficient outside leaves from Brussels sprouts.
- Place the leaves in a bowl and add olive oil, pepper and salt.
- Moderately, toss the leaves until evenly coated.
- Spread as one layer on a baking sheet.
- Roast the leaves at 400-degree F for 10 minutes until you see the brown leaves.
- Garnish with salt and serve.
Have a healthy meal!
