If you’re looking for a healthier salt fix, try replacing potato chips with Brussels sprouts. This unusual alternative leaves you feeling fuller and more satisfied than eating processed potato chips.
- 1 lb Brussels sprouts, washed
- Kosher salt
- Freshly ground black pepper
- 1 tbsp extra-virgin olive oil
Preheat oven to 450°F
Cut stems off Brussels sprouts so that most of outer leaves fall off. Discard stems. Pick off most of the outer leaves. Spread leaves/sprouts in a single layer on a baking sheet and drizzle with olive oil.
Toss the leaves/sprouts to coat evenly, then sprinkle with salt and pepper. Bake for about 20-30 minutes or however long it takes the leaves to become dark and crispy.