Chef's Quick Tip: Brussels Sprout Chips
<p style="text-autospace:none;"><span style="background:white"><span style="color:black"><span style="font-family:arial,sans-serif"><span style="font-size:10.5pt">Christine Dunst, owner of Embody Wellness Company, shows how to make a healthy alternative to chips.</span></span></span></span></p>
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Oct 15, 2018, 2:09 PM
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Updated 2,259 days ago
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Ingredients:
*use organic when possible
2 cups Brussels Sprouts (shaved)
½ cup Go Raw Sprouted Pumpkin Seeds
½ cup Capers
Extra Virgin Olive Oil (EVOO) or Coconut Oil
Himalayan Sea Salt
Pepper
Sprinkle of Turmeric (optional)
Squirt of lemon
½ cup Go Raw Sprouted Pumpkin Seeds
½ cup Capers
Extra Virgin Olive Oil (EVOO) or Coconut Oil
Himalayan Sea Salt
Pepper
Sprinkle of Turmeric (optional)
Squirt of lemon
Serves 3
Directions:
Pre-heat oven to 350°F
Cut the bottoms off of the Brussels Sprouts and peel apart the leafy parts
On a cooking sheet lined with tin foil, grease with EVOO or coconut oil and arrange the Brussels sprout leaves evenly on the sheet
Toss on some capers and Go Raw Sprouted Pumpkin Seeds and drizzle with EVOO, coating evenly
Sprinkle on Himalayan Sea Salt, pepper and turmeric
Bake for 10-15 minutes until the edges are golden brown and crisp. Squirt a small amount of fresh lemon juice. Serve!
Pre-heat oven to 350°F
Cut the bottoms off of the Brussels Sprouts and peel apart the leafy parts
On a cooking sheet lined with tin foil, grease with EVOO or coconut oil and arrange the Brussels sprout leaves evenly on the sheet
Toss on some capers and Go Raw Sprouted Pumpkin Seeds and drizzle with EVOO, coating evenly
Sprinkle on Himalayan Sea Salt, pepper and turmeric
Bake for 10-15 minutes until the edges are golden brown and crisp. Squirt a small amount of fresh lemon juice. Serve!
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