But really, move over, kale.
I don’t know about you, but my absolute favorite part of roasting Brussels sprouts is eating the pieces that flake off and get extra crispy when they come out of the oven. If you’re like me, then you will love these crisp and delicate little bites, too. They’re so simple to make, ready in less than 15 minutes, and are incredibly nutritious. Sure, they’re no comparison to a greasy potato chip from a bag, but they’re a perfectly delicious alternative that satisfies those salty-crunchy craving. Bring them to your next party, serve with this creamy-tangy Sriracha Mayo sauce, and just watch these little chips disappear before your eyes.
Brussels Sprouts Chips with Sriracha Mayo
2 cups of Brussels sprouts leaves
1 tablespoon olive oil
1/8 teaspoon of kosher salt
1/8 teaspoon of black pepper
1/4 cup canola mayonnaise
1/4 cup low-fat buttermilk
2 teaspoons Sriracha
1 tablespoon fresh lime juice
Preparation: Preheat the oven to 350°. Toss Brussels sprouts leaves with olive oil, salt and pepper; roast on a baking sheet lined with parchment paper for 10-13 minutes. While the chips are roasting, combine all of the ingredients for the Sriracha Mayo in a small bowl. Stir until combined. Not a fan of Sriracha, give these other mayo dipping sauces a try: Garlicky Mayo; Curry Mayo; Herbed Mayo; Toasted Sesame and Soy Mayo
Serves 4 CALORIES 121; FAT 8.9g (sat 1.03g, mono 6.13g, poly 1.54g); PROTEIN 3.25g; CARB 8.75g; FIBER 3g; CHOL 0.31mg; IRON 1.3mg; SODIUM 228.6mg; CALC 46.7mg