Brussels Sprout Chips

I am not a fan of kale in any shape or form, but I am an adventurous eater and am always willing to give foods a second chance. So when kale chips became THE thing to make and eat. I gave them a shot. I did not think, contrary to popular belief, that they tasted better than or equal to potato chips. I didn’t even think that they tasted different but still good. I thought they possessed every trait of kale that I disliked about it in the first place. I still however liked the idea.

Fast forward to this past spring when I did Whole 30. I was making a lot of brussels sprouts and I didn’t like that every time I cooked them I was throwing away so many leaves. I’m cheap, I don’t like buying vegetables only to throw away perfectly good parts. Then I remembered kale chips and thought making brussels sprout chips can’t be that different. Added bonus? I actually LIKE brussels sprouts.

Well, I love brussels sprout chips, they’re the perfect snack to munch on. Now I am not going to say “OMG THESE ARE BETTER THAN POTATO CHIPS.” This is because I am not a liar. These do not taste like potato chips. I don’t even consider these a substitute. If you want potato chips, then eat potato chips. These taste like crispy brussels sprouts, because they are, and I love them.

Remember when I made brussels sprouts with bacon and I told you to save the outer leaves? Well this is why! I like to save the outer leaves in a plastic bag with a paper towel to help with the moisture. They’ve kept in my fridge for as long as 2 weeks before I’ve cooked chips with them which is good, because I never feel like making these chips when I’m doing a lot of cooking.

Preheat your oven to 400. Drizzle your brussel sprouts with a healthy oil and mix mix mix! I am recently obsessed with Avocado Oil for it’s high smoke point and numerous health benefits, but choose whatever sounds good to you (hint hint these taste amazing with coconut oil too!).

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Arrange as many leaves on a baking sheet as you can, help them to be friends. You do want a single layer so make sure they’re not stuck together. Add whatever seasonings you want, salt, garlic powder, pepper. Whatever makes you happy.

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Put your brussels sprouts into the oven for 10 minutes. DO set a timer. DO NOT tell yourself you will remember to check on them periodically because you are going to be in the kitchen for a long time anyways. If you do this you will remember you wanted to read that interesting article your friend posted on facebook earlier today. So you will go upstairs to check it out on your laptop and then get distracted on Facebook, and start talking to your best friend and OH YEAH I put the brussels sprout chips in the oven 45 minutes ago…..If you do this, you will burn them to a crisp and ruin everything, so Don’t. Do. It.

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They’re done when they look like this! I love dipping these in a little homemade mayonnaise (flavored or plain) but my favorite way is just plain, they’re delicious as is.

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