Move over kale crisps and make room to your sibling brussel sprout crisps! These crisps are crunchy, healthy and still satisfy any savoury craving you have!
Brussel sprout is that veg that you either love or hate. Personally, I love love love them and it makes me happy when they´re in season. And something that makes me even happier is when I can buy brussel sprouts still attached to the stalk! Not always easy to come by though, but if you go to a farmers market you’re bound to find one there!
I love my sprouts in stir fries, salads and I like to turn them into crisps. I gonna be honest here though, it is a little bit of work to make these, as you need to remove each leaf. But by cutting of the root, it’s easy to pick the leaves off and once you get the hang of it it doesn’t take too long. Good things comes to those who wait, I think the saying goes. And that’s definitely applicable here.
So, when making these brussel sprout crisps, you pick off the outer leaves. After that you add a dash (about 2 tbsp) olive oil to them and rub it all into the leaves! Then spread the oiled leaves over a tray lined with baking paper. Make sure that they don’t overlap though, as this will prevent them from crisping up and you might end up with soggy crisps. And no one likes soggy crisps.
These crisps are incredibly tasty and they’re WAY better for you than the conventional potato crisp you buy in the shops.
For example, brussel sprouts are an exceptionally good source of vitamin C and K as well as having good amounts of vitamin A, vitamin B1 & B6, folate, potassium and manganese. And they add a good dose of fibre as well! Win win!
These are great as snack when you crave something similar, but also nice to add to salads! But they should be eaten the same they they’re cooked, as I find that they do tend to wilt and get soft after a day! But the likelihood that you’ll have any left overs are pretty much close to zero!
- 500 g brussel sprouts
- 2 tbsp olive oil
Preheat the oven to 175°C.
Cut the root of the brussel sprouts and pick the outer leaves (don't throw away the middle part, they can be used in a stir fry or in a omelette!)
Prepare two baking trays and line them both with greaseproof paper.
Distribute the brussel sprout leaves evenly on the trays, making sure they don't overlap.
Add a tablespoon of oil to each tray and mix together with the leaves so they're all covered in oil. Add salt.
Bake in the oven for 20 minutes, keep an eye on them so they don't burn and turn a couple of times.
Once crisp, remove from the oven.
These Brussel Sprout Crisps are
- Rich in vitamin C, which helps to support your immune system
- Good source of folate, vitamin B1 & B6
- Rich in fat soluble vitamin A and K
- Gluten free, dairy free & vegan
- Grain free & Low-carb