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.