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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

Nutrition Facts

1/2 cup
44 calories; protein 0.9g; carbohydrates 2.6g; dietary fiber 1.1g; sugars 0.6g; fat 3.6g; saturated fat 0.5g; vitamin a iu 288.6IU; vitamin c 21.8mg; folate 15.4mcg; calcium 12.7mg; iron 0.4mg; magnesium 6.6mg; potassium 106.9mg; sodium 88.6mg.

1/2 fat, 1/2 vegetable