Paleo Brussels Sprouts Veggie Chips
Recently I picked up a huge pile of brussels sprouts on the cheap. I have been seeing recipes for kale chips posted everywhere and wondered if the tough outer brussels sprout leaves that would normally go to waste would lend themselves well to becoming a crispy snack. I quickly tossed them in some bacon grease and liberally coated them in kosher salt.
When they came out of the oven they were amazing. Crunchy, salty, and super chippy ( If chippy was not a word it is now). I did notice that these are best enjoyed straight from the oven. They get rather tough after cooling for a while. A minute or two in a hot oven will crisp them right back up if you actually have any left for a second helping. These babies are addictive. I was hoping to eat them with some hummus but they didn’t last that long. These are a great pre-meal snack that won’t fill you up while waiting on Paleo Roasted Brussels Sprouts to cook for dinner.
Linked up on: Gluten Free Fridays
- outer leaves from about 2 lbs of fresh brussels sprouts
- 1 to 2 tbsp bacon grease
- sea salt to taste
- Toss the leaves in the bacon grease.
- Line a baking sheet with parchment paper.
- Lay out the sprout leaves evenly so none of the edges are touching.
- Sprinkle with sea salt.
- Bake in 350 degree oven for about 5 minutes until leaves are mostly brown and crispy.
- Eat immediately. These chips do not save well.