Brussels Sprout Chips
We are moved…yippee!!! Well we’ve moved into our new house but we have been busy unpacking and settling into our new city. I have to say we are in love with Charlotte so far. Great city and so much to offer to families! We’ve already explored new parks, playgrounds, and the local museums and we still have a lot more to explore. And I’ve found a new Crossfit box too! I found that within 3 days…I know priorities right? Ha! A girl has to get her WOD’s in. I’ve already done a few benchmark workouts in the short time too. We did Helen and a backyards version of Fran…pretty fun! Even better no 6am classes for me. I’m hitting up the 9:30am class instead! Loving it!
Another thing I’m loving is my new kitchen but I’m having to adjust to new appliances and most of all to gas applicances. Not familiar with those but loving the change. Another thing I’m loving about my new kitchen is all the natural light! Yay! I didn’t have much of that in our last kitchen. This means I can bring my camera into the kitchen and capture more of the prep work…hence the pictures in this post. Are you excited? I am!
Ok, so this recipe isn’t exactly exciting in ways but let me tell you it was a perfect snack for the little ones and I on a busy afternoon. They were super easy to make and even more easy to eat…very quickly. This recipe uses the outer leaves of the brussels sprouts but don’t disregard the inner part. I used those for a meal that night. Roasted them with tomatoes, sweet potatoes, and a little garlic….delish!
Enjoy the chips everyone and hopefully I’ll start getting back on a regular blogging schedule soon…. I hope!
Brussels Sprout Chips
2 cups brussels sprouts leaves (outer leaves from about 2 pounds od sprouts)
1 1/2 tablespoons olive oil (or fat of choice)
spices of choice for additional taste (optional)
Preheat oven to 350 degrees.
Wash brussels sprouts and trim away the ends of the stems, and peel off the outer layer leaves. Discard any discolored or wilted leaves.
In a large bowl, mix the leaves with olive oil (or fat of choice). Season with sea salt and other spices (of choice) to taste. I used a little garlic powder and a dash of paprika. You could add a variety of spices to change these little chips up.
Line a large (or two) baking sheets with parchment paper (or nonstick aluminum foil) arranging the leaves evenly in a single layer on sheet. Bake for 8 to 10 minutes, or until crispy and brown around the edges.
Serve and enjoy immediately…not so good leftover. These will go quickly…trust me!