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. 

Gluten Free Healthy Brussels Sprouts Chips

Linked up on: Gluten Free Fridays

Paleo Brussels Sprouts Veggie Chips

 

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Prep time

2 mins

Cook time

5 mins

Total time

7 mins

 

Author: Laurie

Serves: 3 or 4

Ingredients

• outer leaves from about 2 lbs of fresh brussels sprouts
• 1 to 2 tbsp bacon grease
• sea salt to taste

Instructions

1. Toss the leaves in the bacon grease.
2. Line a baking sheet with parchment paper.
3. Lay out the sprout leaves evenly so none of the edges are touching.
4. Sprinkle with sea salt.
5. Bake in 350 degree oven for about 5 minutes until leaves are mostly brown and crispy.
6. Eat immediately. These chips do not save well.

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