Crispy Spiced Brussels Sprout Chips

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Position a rack in the top third of the oven. Line a baking sheet with aluminum foil.

2. 2

   Stir together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make a sauce.

3. 3

   Trim the stems of the Brussels sprouts to release the outermost leaves, about 5 leaves from each sprout. Reserve the cores to roast another time. Add the leaves to the sauce in the bowl and toss with your fingers until the leaves are evenly coated. Arrange the leaves on the prepared baking sheet in a single layer.

4. 4

   Roast the leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all the leaves are crispy, about 10 minutes more.

• Calories 107.8 kcal — Moderate 5%
• Protein 4.59 g ⌄ Low Source 9%
• Carbohydrate 9.47 g 3%
• Total Fat 7.2 g — Moderate 9%
• Saturated Fat 1.07 g — Moderate 5%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.07 mg ⌄ Low Source 0%
• Sodium 23.31 mg ⌄ Low Source 1%
• Dietary Fiber 4.42 g — Moderate 16%
• Total Sugars 2.51 g --
• Added Sugars 0.16 g ⌄ Low Source 0%
• Calcium 30.58 mg ⌄ Low Source 2%
• Iron 1.09 mg ⌄ Low Source 6%
• Potassium 429.17 mg ⌄ Low Source 9%
• Vitamin A 37.64 mcg ⌄ Low Source 4%
• Vitamin C 96.38 mg ↗ Good Source 107%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard