Saturday, May 28, 2011

Brussel Sprout Chips




It's 4 pm, and I am starving.  I shouldn't be hungry as in the the last few hours I have eaten an orange, blueberries, a handful of nuts, and some watermelon. I have drunk some berry tea and several glasses of water.

This is what happens to me on Day 1 of a diet. The feeling of deprivation.

I was in the kitchen looking for what I could eat on this Candida Diet the nutritionist put me on, and I found it right there in the fridge.  Brussel sprouts!

Roasted until crisp, they taste just as good as potato chips.  But with a lot more vitamins and no carbs.  If you like potato chips or kale chips, try these out.

Brussel Sprout Chips

Brussel Sprouts
Olive oil
Kosher salt
Pepper or red pepper flakes


Preheat oven to 425 degrees.

Rinse brussel sprouts.  Cut stem off brussel sprout, almost 1/3 up the brussel sprout and enough to loosen the leaves.  Discarding any discolored leaves, separate the rest of the leaves as much as you can and then cut the remaining little ball in 1/2.  Place on a Silpat-lined baking sheet.  Continue with the rest of the sprouts until you are done.

Drizzle sprouts with olive oil and sprinkle generously with kosher salt (you want them potato chip salty).  Toss together until the sprouts are evenly coated and spread out on the baking sheet.  Top with a few grinds of black pepper or sprinkle with a few red pepper flakes.

Bake for 10 minutes and check.  If there are any browned and crispy leaves, pull them out. Toss with tongs or a spatula, redistributing the leaves so they cook evenly.  Check every few minutes and take out any more crisped leaves, tossing and redistributing again. Repeat until the centers are browned and fork-tender.

This can take another 10 minutes or more.


2 comments:

Mr. Bill said...

Sounds very good!! Just keep in mind that "diet" doesn't mean to be deprived! YOU choose and YOU will succeed!

La Table De Nana said...

Ours are very similar..just sliced thinly instead..Love them:)