Chips prepared from vegetables (other than potatoes?) Count me in!
If you’re a new subscriber to this blogging community, then you should know that ‘Let’s Eat Lunch!’ absolutely adores vegetable chips. And if you haven’t had the chance, please be sure to check out my recipes for eggplant chips and zucchini chips.
This week I bring you brussel sprouts chips. If this cruciferous vegetable is not your cup of tea when eaten raw or sautéed, I urge you to try this recipe. These baked chips feature a crispy crunch sure to satisfy you at every snack!
To prepare brussel sprouts chips, simply remove the layers of brussel sprouts and arrange in a single layer on a baking sheet. As a side note, instead of discarding the portion of the brussel sprout that remains once the pieces become too tiny to use for chips, chop the leftovers up to toss in a salad with spinach or spring mix.
Next, drizzle the brussel sprouts with about a tablespoon of your preferred neutral-tasting oil (i.e. olive oil, sunflower oil), dust with salt, and add your preferred seasonings (i.e. black pepper, chili powder, curry powder, garlic powder, or smoked paprika). Bake in a 375 degree oven until brussel sprouts become crisp, or about nine to 11 minutes.
Do you enjoy vegetable chips?
Until Next Week…Plan Well, Pack Well, Live Well,
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