Baked Brussels Sprouts Chips | 3 Ingredient Low Carb Snack
Brussels Sprouts Chips – Easy Low Carb Vegetable Chips Recipe!
It’s hard to beat the crispy crunch of a good old-fashioned potato chip! But, if you’re on a keto diet or low carb lifestyle, the starchy carbs aren’t ideal for low carb snacking. Instead, try this surprising low carb vegetable chips recipe: baked Brussels sprouts chips!
Even if you THINK you’re not a fan of the sprouts, this recipe will open your mind. These baked Brussels sprouts chips don’t have that strong ‘Brussels sprouts-y’ taste because they aren’t made from slices of the sprouts. (Although, you could totally try that!)
Instead, I’ve used the outer leaves of the sprouts to make these baked Brussels sprouts chips. The flavor is very mild, you can dress them up with whichever seasonings you like, and they are seriously the lightest and crispiest vegetable chips you’ll ever eat!
No-Prep, 3-Ingredient, Low Carb Chips!
If you’ve ever whipped up a batch of potato chips or homemade vegetable chips of some kind, you know that it requires a bit of prep. But, there’s NO cutting required to make these baked Brussels sprouts chips—just a mixing bowl, a baking rack, and an oven! Can easy keto snacks get any easier?
Brussels sprouts are like miniature cabbages, with lots of leaves layered around each sprout. And, those leaves are pretty easy to peel off, many will fall off on their own, and you can get plenty of them from just a few sprouts. Basically, you’ve got pre-cut paper-thin veggie chips thanks to the natural design of Brussels sprouts!
Then, you can save what’s left along with the insides of your peeled Brussels sprouts for roasting or to use in another dish! With your leaves peeled off, just toss in a bit of oil and whichever seasonings you like and bake them up to light, crispy perfection!
*TIP for the Best Baked Brussels Sprouts Chips:
Generally, in vegetable chips recipes, I recommend using a wire baking rack to help heat circulate so your chips crisp up on all sides. With potato chips, you can usually get away with no baking rack and just flip your chips halfway through the bake time.
But, with these low carb vegetable chips, I think a baking rack makes a big difference. Especially with the light, ultra-thin leaves we’re using to make these baked Brussels sprouts chips, it’s crucial that the heat can circulate so your chips don’t burn!
Detoxifying, Cancer-Fighting Brussels Sprouts Chips?!
Okay, snackable, munchable, baked Brussels sprouts CHIPS that can fight off inflammation and even slow the growth of cancer?! Count me in! And, with they’re low carb content and high fiber content, they’re ideal for making keto chips.
These tiny-but-mighty sprouts belong to the cruciferous vegetable family, along with other superfood veggies like broccoli and cauliflower. In multiple research studies, their powerful antioxidants have helped to fight and prevent inflammation, as well as protect against free radical damage.
Plus, studies have found that certain compounds (like glucosinolates and isothiocyanates) have some even more impressive benefits. In particular have the capacity to slow the growth of lung, colon, breast, and prostate cancer cells! Luckily, Brussels sprouts contain THE most glucosinolates of any vegetable.
Chip Off the Old Sprout
Luckily, you can make the most of those nutrients with crispy, cancer-fighting baked Brussels sprouts chips! Even if you’re not looking for low carb vegetable chips, you can’t deny cancer-fighting chips are pretty cool…
Plus, if you’re normally not a fan of the nutritious little sprouts, this baked Brussels sprouts chips recipe gives you the perfect chance to fit more of this superfood into your diet!
Brussels Sprouts Chips
Ingredients
- 1 cup Brussels sprouts leaves
- drizzle of avocado oil
- salt to taste
Instructions
- Preheat oven 375°F (190°C).
- Carefully peel outer leaves off of Brussels sprouts. The chips turn out best if you can keep the leaves intact without tearing them, so being patient will pay off! (And, keep the remaining sprouts to roast or use in another recipe!)
- In a large mixing bowl, gently toss Brussels sprouts leaves with a bit of avocado oil and salt.
- Add to a wire baking rack on a tray lined with foil and sprayed.
- Bake 8-10 minutes, until crispy.
- Serve & enjoy!
