Let’s be honest: one of North America’s favourite and most widely consumed snack foods is the potato chip. But we all know that they are not the least bit healthy; not only are most brands deep-fried, but they are typically high in sodium, fat, and nutritionally vapid.
The health world’s answer to satiate salty snack cravings was the infamous kale chip – easy to make and available already prepared in most grocery stores. Kale is vastly more nutritious than potato, but here we have taken it a step further. Sure to convert any self-proclaimed brussel sprout hater, this crunchy and flavourful snack delivers the nutritional fortitude of the cruciferous vegetable family in a highly addictive, portable, and affordable snack.
Though they have been much maligned, brussel sprouts have long been known for their health benefits. They are high in fibre, full of antioxidants, and have detoxifying properties. Like all cruciferous vegetables, they can even lower your risk of cancer. They are low in calories, surprisingly high in protein, and packed with vitamin K and A.
Roasting brussel sprouts brings out their caramel, nutty flavour, and these chips are crisp, crunchy, and sure to satisfy your salty cravings. Here we used roasted garlic salt, and this is a great opportunity to use any specialty salt; to impart additional flavour, think smoked salt, chipotle, or lemon salt.
When shopping for brussel sprouts, search out the largest ones you can find as their outer leaves make the best chip. When cooking, be sure to carefully separate each leaf; if they are layered, the steam they create will not induce crisping. It may seem like a bit of extra work, but the end result will be well worth it.
12 large brussel sprouts
1 teaspoon olive oil
1 teaspoon finishing salt or flavoured salt
Preheat oven to 315F
Using a pairing knife, carefully remove the leaves from each of the brussel sprouts
Toss the sprout leaves in the oil to coat evenly
Line a large baking sheet with parchment or a silicone baking mat
Carefully arrange the leaves in a single layer on the tray. You may need to roast the leaves in two batches to ensure they cook in a single layer
Sprinkle the leaves with salt
Roast in the oven for 12-15 minutes, or until crisp
Remove from the oven and let cool
Store in a paper bag for up to two days
If they get soft, you can toast them up in the oven for 5 minutes