snack

Brussels Sprouts Chips

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Brussels Sprouts Chips

Looking for a healthy snack to help keep your resolution for a healthy new year? Brussels Sprouts Chips are an excellent choice! I’ve always thought that Brussels Sprouts get a bad rap. People just don’t like them. I never had them growing up, but was introduced a few years ago and thought they were really good. Especially if they are roasted. I could eat roasted Brussels Sprouts as a snack every single day, they are so good. I read a blog post not too long ago where someone made chips with them and thought that I had to try it!

sprouts1

All you have to do is peel the layers of the Sprouts and spread them onto a pan lined with parchment paper. I then spread a little bit of olive oil on the chips with a basting brush. You don’t need a ton of it, just a nice coating.

Brussels Sprouts Chips

Lightly sprinkle some salt and/or pepper on the Chips. I’ve also used garlic powder and that was really good. I’m sure they would be good with other seasonings, feel free to experiment.

Bake the Chips at 350 degrees (F), for about 10 minutes, or until they are the crispiness that you desire. My husband tends to like them very well done, I like them less well done. So we try to go for a happy medium. They Chips are so light and crispy, you will love them!

Roasted Chickpeas

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Roasted Chickpeas

Are you looking for a quick and healthy snack for the New Year? This could be it! I discovered these little gems not too long ago and now they’re a family favorite.

Chickpeas

They’re super easy to make. All you need is 1 can of Chickpeas (or Garbanzo Beans, whatever your grocery store calls them!) Drain the chick peas, baste them with some olive oil and sprinkle with salt.

Chickpeas

Heat the oven to around 350 degrees (F) and bake the chickpeas for 20-25 minutes. Bake them until they’re golden brown, or until they are a little bit crispy. Test them to see if they are a consistency that you like. My husband likes them very well done, whereas I like them a little softer. So we try to go with a happy medium.

Chickpeas

If they aren’t gobbled up in one sitting, you can store them in an air-tight container after they have cooled completely. They will usually last for several days and keep their texture pretty well.