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Skype: MaureenA.West
Email:  Maureen@MaureenWest.net

Nutrition therapy is not intended as a diagnosis, treatment, prescription or cure for any disease, mental or physical, and is not intended as a substitute for regular medical care. The contents of this website are for information purposes only. Never disregard professional medical advice, or delay seeking medical advice or treatment, because of information contained in this website.

Salt & Vinegar Brussels Sprouts Chips

Yield: 4 servings 

Preheat oven to 350 degrees.

 

Active Time: 5 minutes Total Time: 15 minutes

 

Ingredients: 

  • 1 pound Brussels sprouts 

  • 2 tablespoons healthy cooking oil (try avocado, grape seed or coconut oil)

  • 1 tablespoon apple cider vinegar 

  • 1/2 teaspoon pink Himalayan salt

Directions:

 

To remove the leaves from the sprouts, cut off the bottom of each sprout with a paring knife. The outer leaves will fall off. Continue trimming sprouts until all large leaves are removed.

Place sprout leaves in a bowl and toss with oil, vinegar, and salt. 

Lay leaves in a single layer on a parchment lined baking sheet. 

Roast in oven 7 to 10 minutes until crisp and slightly browned. 

Remove from oven, let dry and cool completely on baking sheet before storing.