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. Source: EatingWell Magazine, January/February 2019

Breana Killeen
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Ingredients

Directions

  • 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; 3.6 g total fat; 0.5 g saturated fat; 89 mg sodium. 107 mg potassium; 2.6 g carbohydrates; 1.1 g fiber; 1 g sugar; 0.9 g protein; 289 IU vitamin a iu; 22 mg vitamin c; 15 mcg folate; 13 mg calcium; 7 mg magnesium;