Salt & Vinegar Brussels Sprouts Chips

Yield: 4 servings 

Preheat oven to 350 degrees.


Active Time: 5 minutes Total Time: 15 minutes



  • 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



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.

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