Sometimes brussels sprouts get a bad rap, but these delicious chips certainly won't!
Total Time
45min
5.0
1 Rating
Author: E is for Eat
Servings:
1
Ingredients
•
20
Brussels Sprouts
•
2
tsp
Olive Oil
•
1
Meyer Lemon
•
to taste
Sea Salt
Cooking Instructions
1.
Preheat oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil.
2.
Trim off the end of each of the Brussels Sprouts (20). The leaves will either fall off or easily peel off. When you get to the point where they no longer will peel off, trim the end again and repeat the process.
3.
Wash leaves and thoroughly dry in salad spinner. Toss with Olive Oil (2 tsp) and spread in an even layer on the baking sheet.
4.
Roast for 30 to 35 minutes, checking every ten minutes and removing any leaves that are browned and crispy.
5.
Add zest from a Meyer Lemon (1) and season with Sea Salt (to taste).
6.
Enjoy!
Nutrition Per Serving
CALORIES
206
FAT
10.4 g
PROTEIN
8.2 g
CARBS
29.7 g
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