Brussels Sprout Crisps
If you love to snack but don't want to compromise on flavour, these Brussels sprout crisps are just the thing. The leaves are separated, tossed with a little olive oil and baked in the oven until wonderfully crisp. The result is a light snack that skips the packet and any additives entirely. Perfect for whenever a little hunger strikes.
Ingredients
- 10 Brussels sprouts
- sea salt, to taste
- olive oil, as needed
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 55 kcal | 110 kcal |
| Carbohydrates | 4 g | 8 g |
| Protein | 2 g | 4 g |
| Fat | 4 g | 8 g |
| Fibre | 2 g | 4 g |
| of which sugar | 1 g | 2 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the Brussels sprouts apart leaf by leaf. Discard the outer two leaves if you like.
- Tip the leaves into a small bowl, drizzle with a little olive oil and toss well to coat.
- Line a baking tray with baking paper and spread the leaves out in an even layer.
- Bake in a preheated oven at 180C (fan) for about 7-10 minutes until crisp, turning the leaves occasionally.
- Let the finished crisps cool briefly, tip into a bowl and season to taste with sea salt.
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Nutrition facts per serving (estimate)
| Calories | 55 kcal |
|---|---|
| Carbohydrates | 4 g |
| Protein | 2 g |
| Fat | 4 g |
| Fibre | 2 g |
| of which sugar | 1 g |
Frequently asked questions
What temperature should I bake Brussels sprout crisps at?
Bake the crisps at 180C (fan) for 7-10 minutes, until they turn crisp and golden.
Are Brussels sprout crisps low carb?
Brussels sprouts are naturally low in carbohydrates, so these crisps fit nicely into a low-carb way of eating.
Can I use other vegetables to make crisps?
Yes, you can make veg crisps from carrots, beetroot or potatoes too.
How do I store Brussels sprout crisps?
They taste best fresh from the oven. Kept in an airtight container, they'll stay crisp for a short while.
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