Oh sure you might know about kale chips… but did you know about brussel chips??
Crispy, salty, bite size deliciousness… these characteristics make for some quality snacking. I have pencilled in some quality snacking for today’s agenda and I always keep my appointments!
Next time you make some brussels sprouts, don’t toss out the outer leaves that are sometimes removed for cleaning. Set them aside and wash them well. These are the lovelies that will be getting crisped up with some lemon and dill. They make an awesome healthy snack for movie night (or whatever crazy shenanigans you’re getting into tonight). Your movie might not be great but this idea certainly gets two thumbs up.
These bake up in less than 10 minutes and make the perfect chip alternative without the deep-frying and questionable ingredients. If the lights are out and you’ve been drinking alcohol you might even forget they aren’t potato chips! Ok, ok… I might be stretching it with that last one…
Slight exaggerations aside, these little green taste-bombs satisfy today’s snacking requirements. Crispy, salty and bite size: check, check and check!
Interesting Facts about Brussels Sprouts
- Excellent source of folic acid
- Excellent source of vitamins C and K and beta-carotene
- Contains cancer-fighting phytochemicals
For this recipe, I tossed the brussels with lemon and dill to create a subtle and delicious chip-like flavour. Don’t feel confined to this recipe though as they are highly customizable. Bake them in your favourite heat-stable oil (such as coconut, bacon or other rendered fat of choice). Don’t forget to shake on sea salt or pink salt! It’s a must for that salty chip taste and if you eat a whole food diet like I do your body will still appreciate the sodium.
Keep in mind that Hymalyan pink salt offers many trace minerals that the body needs. See this article for more details: 5 Reasons to Eat More Salt
But let’s get to the recipe now!
Lemony Dill Brussels Sprout Chips
- 4 cups outer leaves from brussels sprout
- 2/3 tsp heat stable fat of choice, like bacon fat or coconut oil, melted
- 1/2 tbsp fresh squeezed lemon juice
- 1/3 tsp dried dill
- Pink salt or sea salt to taste
- Pre-heat oven to 400f.
- Combine the softened fat, lemon juice and dill in a small bowl and mix well.
- Lay the prepared brussels leaves onto a large rimmed baking sheet, pour mixture from small bowl over top and and toss well. Sprinkle with desired amount of salt.
- Spread the brussels out over the baking sheet so they are in a single layer and not overlapping.
- Bake for 5 to 10 minutes, flipping half way or until desired crispiness, taking caution not to burn the delicate leaves. I left mine in for 7 minutes, tossing after 5 minutes of cooking.
- Remove from the oven and eat them up.
Have you made brussels chips or any other non-traditional baked chips before? Perhaps sweet potato or kale chips? PLEASE let me know in the comments below!
Until next time,