Serves: 4
Serving size: 1 cup
Calories per serving: 85
I must admit, I am addicted to spicy Brussels sprout chips! I call them the “potato chip of the garden.” I keep a bowl of these chips next to me when I am catching up on TV time and like to make extra for snacks the next day. Brussels sprouts and other cruciferous vegetables such as broccoli and cauliflower are surprisingly high in protein for vegetables. In addition to fiber, Brussels sprouts deliver a good dose of vitamin C, a powerful antioxidant that fights inflammation.
Feel free to try a different spice blend if you like. You might want to try roasting broccoli or cauliflower for the same health benefits. In fact, you can roast almost any vegetable for a crunchy snack. My philosophy is that when you snack, you might as well eat something healthy.
2 cups Brussels sprouts, trimmed
2 tablespoons olive oil
1½ teaspoons Bayou Cajun Spice Blend (here)
1 tablespoon lemon zest
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Separate the Brussels sprout leaves. They typically yield 5 or 6 leaves per sprout. You want as many leaves as possible.
In a large bowl, combine the olive oil, Bayou Cajun Spice Blend, and lemon zest.
Toss the Brussels sprouts with the olive oil mixture to coat well. Spread the leaves on the lined baking sheet and bake, turning every 5 minutes, until the Brussels sprouts are browned and crispy. Be careful not to burn the chips.