Officially losing our minds over these brussels sprout crisps in the kitchen. A friend mentioned she makes them for her kids and they gobble them up, so we had to try.
The recipe is rough as it’s mostly to taste and patients for quartering brussels sprouts… I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips.
Brussels are nutrient and fibre full. They also have vitamin C, almost 50mg in a 1/2 cup. With daily intake varying from 25mg to 120mg depending on your age and gender, this is a delicious way to get some extra vit C into your body.
1 lb brussel sprouts
3-4 tbsp organic olive oil
himalayan pink salt
Wash sprouts, chop stumps and compost, quarter length wise, toss well with olive oil and season as needed. Place on dehydrator tray overnight or until crunchy.