Crispy Brussels sprouts chips lightly seasoned with a pinch of salt and lemon pepper. Quick to make and healthy, these Brussels sprouts chips will be the perfect snack to stave off your late afternoon hunger pangs.
After a weekend filled lots of heavy food, I decided that I wanted lighter food for the next week or so.
Which means we’re going to talk about snacking.
I’m a huge fan of snacking because it means that I can eat many different types of food in one sitting rather than just one meal.
It’s the same reason why I love buffets. I do realize that the food at most buffets are not the best quality, but I love that I can have a little of everything. I don’t have to pick just one dish on the menu. If I want a piece of that California roll, I’ll put it on my plate. If I want a little bit of that fried rice, I’ll scoop a spoonful and place it on my plate next to that California roll. Teriyaki chicken? Let’s put it next to the fried rice. Oooh, there’s that clam chowder I’ve been craving. I’ll have that too.
My parents and relatives hate buffets because they think it’s a waste of money. They feel they can never eat enough to cover the cost that they paid for that meal. Which is true. Unless you’re eating seafood and steaks all night, you’re probably eating less than your money’s worth. But I love buffets because I think it’s a fun experience. Not only can eat whatever catches my eye, it’s a fun place to catch up with friends.
It’s the same with sampling events (i.e. with Yelp) where restaurants serve their food in sample size portions. A sample cup here, a fourth of a sandwich there. I love it.
Enough of me rambling about buffets and sampling events.
Let’s talk about this amazing healthy snack, Brussels sprouts chips.
Okay, so in my Warm Autumn Brussels Sprouts Salad post, I found out that many people didn’t like Brussels Sprouts. Sorries. You won’t like this one either then.
Or maybe you will. Because my cousin hates Brussels sprouts but my chips disappeared.
These are healthy and delicious with just the slightest hint of lemon. They’re also crispy so it’s perfect for guiltless snacking.
I’d love to share this with my friends at Fiesta Friday.
Preheat the oven to 350F.
Cover a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil.
Remove the leaves until you reach close to the center. Make sure to wash the Brussels sprouts well since sometimes dirt clings to them and dry the leaves.
You can either chop the heart of the Brussels sprouts in half and roast them with the chips, or you can save them for another dish.
Rub olive oil into the leaves to help them crisp, and place them onto the baking sheet.
Sprinkle lemon pepper and salt over the Brussels sprouts.
Place the baking sheet in the oven and bake the Brussels sprouts for about 10-15 minutes until they appear crispy and golden brown on the outer edges. Depending on the thickness of the leaves, some may bake faster than others. Remove the browned ones first before continuing to bake the rest.
- 6-7 large Brussels sprouts
- 1-2 tablespoons olive oil
- ¼ teaspoon lemon pepper, more to taste
- Salt to taste
- Grated parmesan cheese (optional)
- Preheat the oven to 350F.
- Line a baking pan with foil and lightly grease the surface with nonstick cooking spray or olive oil.
- Remove the outer leaves from the Brussels sprouts, wash the leaves well, and dry them.
- Rub olive oil into the leaves and place them on the baking sheet.
- Sprinkle lemon pepper and salt over the Brussels sprouts.
- Place the baking sheet into the oven and bake them for about 10-15 minutes until the Brussels sprouts are crispy and lightly browned on the outer edges.
- Sprinkle more lemon pepper, salt, and grated parmesan cheese as needed.
- Serve warm.