Quarantine has got me wanting snacks! I want crunch and salt and satisfaction, but I also want to keep it cute, if you catch my vibe. Something gluten-free, vegan, low carb & full of fiber…hmmmm. A veggie chip is totally the answer! Move over Kale, there’s a new veggie chip in town! Brussel Sprout Chips are my new fave. They are super easy and sooooo crunchy & delicious. So good, in fact, that I can get my kid to eat them by the handful. Yes please!

I don’t know why I hadn’t thought of this before, because the Brussel sprout leaves are the perfect little chip shape! They require way less fuss than a kale chip (and they’re tastier, IMO). I used purple sprouts today, but regular green sprouts are just as perf.

Something to note here, salt goes a long way with these. I’d hold off on salting until they come out of the oven and you can salt to taste. Start with a little and add if you need. And don’t be afraid to play with seasoning! Add garlic powder or maybe a cajun spice, to really spice them up! Have fun! And don’t forget to take pics and tag me on Insta @katiewebbernyc!

You’ll need….

• Brussel Sprouts

• Olive oil (or cooking oil of your choice)

• Salt

Preheat your oven to 425. Cut the stem off of each sprout and peel the leaves off. Spread the leaves out on a sheet pan, careful not to pile up (they need to be spread out to prevent them steaming and getting mushy). Drizzle with olive oil (usually about 1-2 Tbsp for an entire sheet of sprouts) and toss the leaves, coating all the leaves with oil. Bake for 8 minutes, take them out and flip them around, and back into the oven for another 4-6 minutes. If this is your first time making these, keep a bit of an eye on them, to get the timing perfect with your oven (every oven is so different). They will turn a bit brown, that’s ok. Take them out and sprinkle with salt. *Note, a little salt goes a long way with these, so start small and taste. Enjoy!

xx

Katie