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Chili-Lime Brussels Sprout Chips
Chili-Lime Brussels Sprout Chips
0 Reviews
From: EatingWell Magazine, January/February 2019
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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound large Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon chili powder
- ½ teaspoon grated lime zest
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 teaspoon lime juice
Preparation
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Prep
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Ready In
- Preheat oven to 400°F.
- 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.
- Serving size: ½ cup
- Per serving: 44 calories; 4 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 289 IU vitamin A; 22 mg vitamin C; 13 mg calcium; 0 mg iron; 89 mg sodium; 107 mg potassium
- Nutrition Bonus: Vitamin C (37% daily value)
- Carbohydrate Servings: 0
- Exchanges: ½ fat, ½ vegetable
