Healthy, crispy Crispy Ranch Brussels Sprout Chips are a gluten free, veggie packed snack that you won’t feel bad about eating the whole batch!
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If you are chronic snacker, raise your hand.
I am assuming your hand is raised?
It’s okay. We all have those moments that the bag of salty tortilla chips or chocolate cookies call our name and we just couldn’t possibly not listen.
But if we have a well balanced breakfast of fruit parfaits then it is pretty acceptable to eat an entire batch of chips for lunch.
Not so fast though. I am not talking about a bag of Lays, although these sweet potato chips could qualify. I am thinking more along the lines of a figure friendly snack that I don’t have a meeting with guilt right after.
To help my chronic snacking, I have created snacks that help to curb my peanut butter and salty cravings. While my sweet tooth is usually always talkive, every now and then I crave a crunchy and salty treat!
A few months ago, I made homemade sweet potato chips in the microwave. And they were super crunchy and 100% irresistible! We couldn’t make them fast enough. While I would love to tell you that I made brussels sprout chips in the microwave, I am going to tell you how quick these babies are ready and how the little brown, crispy edge chips are super popable.
Once you pop, you wont’ stop.
I can vouge. I ate this entire batch upon finishing their photo shoot.
They didn’t stand a chance.
Get this. They are stupid simple to make as you just slice the base of the brussels sprout off, then tear away at the leaves. Toss in a bit of oil and ranch seasoning then bake until the leaves are slightly brown and crispy. Read that as pure perfection.
With only a few ingredients and only a few minutes standing between you and a entire batch of crispy chips, I trust you will make the right decision here when snack time rolls around.
Healthy, crispy Crispy Ranch Brussels Sprout Chips are a gluten free, veggie packed snack that you won't feel bad about eating the whole batch!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 1/2 lbs brussels sprouts
- 1 tbsp coconut oil (or olive oil)
- 2 tbsp ranch seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350°F.
- With a small knife, cut off the bottom of each brussels sprout. Pull the outer leaves off as much as you can. You may need to trim a tiny bit more off the bottom so you can pull more leaves fall off. Continue until you've removed all the leaves.
- In a small bowl, toss the leaves with the oil, ranch seasoning, salt and pepper.
- Lay onto a parchment or silicon lined baking sheet.
- Roast 10 - 12 minutes, or until edges are slightly brown and crispy.
Hungry for more healthy snacks?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!1