Crispy Brussel Sprout Chips With Lemon Aioli

Crispy Brussel Sprout Chips

You either love Brussel Sprouts or you don’t. It’s not a middle of the road vegetable. Haha. But if you DO love them then you’ll love these crispy baked Brussel Sprout chips!

As some of you know I’m engaged and we’ve got a wedding date set forย March. So, that doesn’t leave much time to get my butt in shape. I’ve been doing pretty good with the gym thing. My friend Taiba, from Lifestyle of a Mom Blog, and I have challenged each other to go to the gym 4 days a week! It’s kept me pretty motivated.

Now, the eating… Yah, that’s been another story. Really though,ย it’s just my night time eating. During the day I am pretty good about eating healthy, whole, and lower carb foods. BUT, at night time, once I put the kids to bed and start my night time hustle, I turn into a wild beast who acts like she’s never eaten before. Haha,ย that sounds crazy huh? I swear you guys! And, if I’m being really honest it’s chips. I could eat a whole bag of chips with out coming up for air.

So, I decided that after Thanksgiving I was going to get my night time eating ‘in formation.’ (For those of you lost on that reference google Beyonce-formation). Listen, I didn’t spend all that money on a wedding dress, just to look like I’m pregnant in it. (I’m not dramatic at all.)

I needed to come up with something salty and crispy but healthy, to eat. So, Brussel Sprout Chips were born. I know you’re thinking it’s just another vegetable that’s turned into a “chip.” But, I promise they are good and actually crunchy! This is, after all, coming from the chip queen!! That’s gotta give me some validity points right?

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Brussel Sprout Chips With Lemon Aioli

Brussel Sprout Chips With Lemon Aioli

Ingredients

  • About 3 cups of brussel sprouts
  • 1 whole head of garlic
  • 1/4 tsp of pepper
  • 1/4 tsp of salt
  • 2 tbsp of avocado oil
  • For the Sauce
  • 1 clove of roasted garlic minced
  • 1 tbsp of mayonnaise
  • 1 tbsp of tahini
  • 2 tbsp of lemon juice

Instructions

  • Preheat oven to 350.
  • Mix all ingredients for Aioli in a small bowl and set aside.
  • Rinse brussel sprouts and dry well. I patted mine with paper towel and let them sit on the counter for about 15 minutes to make sure they were all the way dry. The drier they are the crisper they will get when they cook.
  • Once the brussel spouts are completely dry you will cut the stock off of each brussel.
  • Then, you will peel back each layer of the brussel sprout leaves and toss onto a baking pan. Each brussel sprout will be different but you may have to cut more of the stock off as you peel the leaves off because sometimes the stock grows far up into the leaves.
  • Once all leaves are removed add oil, salt, and pepper to baking sheet, mix well and arrange leaves on baking sheet. ** Make sure whole garlic head gets some oil and set whole glove of garlic on the corner of the baking sheet
  • Bake for 10 minutes on first side, then flip to other side.
  • Bake 10-15 minutes on second side. Around 8 minutes you'll need to start watching them so that they do not burn completely. Don't be afraid of a little color, that's where the crisp comes in. Baking time is totally dependent on oven and thickness of brussel sprout leaves.
  • Serve immediately with Aioli.
  • *The rest of the garlic clove is a bonus. Use it through out the week in your cooking. When you roast it, it gives it a really yummy sweet flavor.

Ok guys, I need your help! What other crunchy, chip-like snacks I can eat at night that are healthy? Help a girl out and leave some suggestions in the comments below!

xoxo-B

12 Comment

  1. What a great idea for a healthy snack. I never would have thought to do this. They look so yummy too!! I bet my husband would love these. How long do they keep? Do they need to be eaten right away or can I make ahead of time to have as a snack for a few days?

    1. Mombeyondmom Mombeyondmom says: Reply

      Thanks ๐Ÿ™‚ They are good in a Tupperware for the day..The only problem is that the are not as crisp as time goes by and would need to be refrigerated if not eaten same day..

  2. I love brussel sprouts! I’ve heard of making chips but have never tried it! This recipe has totally given me motivation to try! Maybe my kids will eat them this way. ๐Ÿ˜‰

    1. Mombeyondmom Mombeyondmom says: Reply

      Haha good thinking!!! Hope you enjoy ๐Ÿ™‚

  3. CJ says: Reply

    YUM!!! I’m totally making these!!! I make something similar with frozen artichoke hearts. very delicious! Thank you for posting ๐Ÿ™‚

    1. Mombeyondmom Mombeyondmom says: Reply

      Oh that sounds good too!! Enjoy ๐Ÿ™‚

  4. I love roasted brussels sprouts with aioli, but I never thought to make them in to chips.
    What a great idea, I must give this recipe a try. ๐Ÿ™‚

    Christie’s Take on Life. xx

    1. Mombeyondmom Mombeyondmom says: Reply

      Yay, I hope you like them!

  5. This is a good idea. My daughter loves stuff like this. She makes kale chips all the time. I am going to show her this recipe so she can try it out.

    1. Mombeyondmom Mombeyondmom says: Reply

      Hope she enjoys ๐Ÿ™‚

  6. Drooling over here…I don’t think I’d be able to stop munching on them!

    1. Mombeyondmom Mombeyondmom says: Reply

      Haha .. they don’t last very long with me ๐Ÿ™ˆ

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