If you like kale chips, you'll love these veggie chips too! The outer leaves of large Brussels sprouts make the best "chips." Plus, they're easier to remove than the tightly furled-together inner ones. Roast what's left over for dinner later in the week.

Breana Killeen
Source: EatingWell Magazine, January/February 2019

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Remove enough outer leaves from Brussels sprouts to make 4 cups (reserve the remaining Brussels sprouts for another use). Place in a large bowl along with oil, chili powder, lime zest, pepper and salt. With clean hands, gently massage the leaves until coated. Spread in a single layer on a large rimmed baking sheet.

  • Roast until the leaves are browned and crispy, about 10 minutes. Toss with lime juice and serve hot.

Nutrition Facts

44 calories; protein 0.9g 2% DV; carbohydrates 2.6g 1% DV; exchange other carbs; dietary fiber 1.1g 5% DV; sugars 0.6g; fat 3.6g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 288.6IU 6% DV; vitamin c 21.8mg 36% DV; folate 15.4mcg 4% DV; calcium 12.7mg 1% DV; iron 0.4mg 2% DV; magnesium 6.6mg 2% DV; potassium 106.9mg 3% DV; sodium 88.6mg 4% DV.