The Australian winter is the best time to buy and eat delicious, cruciferous vegetables, like: broccoli, cauliflower, cabbage, buk choy, and Brussels sprouts to name a few.
But try getting your kids to eat them. That’s a whole other story. Until now!
Our easy Brussels sprouts veggie chips will be a new weapon in your getting-your-kids-to-eat-their-veggies arsenal!
500 -750g large Brussels sprouts
2 teaspoons avocado or olive oil
1/4 teaspoon sea salt
Sprinkle of Parmesan cheese (optional)
Preheat the oven to 180 degrees Celsius.
Wash and dry the Brussels sprouts
Cut off the tough end, and then cut them in half. (Discard the ends.)
Peel away the outer layer of the sprouts until you get to the core. (Save the middles for another use like soup or juice.)
Spread the leaves among two baking sheets. (Don’t overcrowd the trays as the leaves will burn.)
Drizzle each sheet with the oil, sea salt, and Parmesan.
Toss to coat evenly.
Bake in the preheated oven for about 10 minutes, or until the leaves are browned and crispy.