Description
A delicious and healthy snack, these Keto Brussels Sprout Chips are baked to perfection and served with a tangy mustard and maple dipping sauce.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar-free maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the halved Brussels sprouts, olive oil, garlic powder, onion powder, salt, and black pepper. Toss until the Brussels sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until they are crispy and golden brown, flipping halfway through for even cooking.
- While the Brussels sprouts are baking, whisk together the Dijon mustard, sugar-free maple syrup, and apple cider vinegar in a small bowl to create the dipping sauce.
- Once the Brussels sprouts are done, remove them from the oven and let them cool for a few minutes. Serve with the mustard and maple dipping sauce on the side.
Notes
- For extra crunch, try using a mandoline slicer to cut the Brussels sprouts thinner.
- You can also experiment with different seasonings like smoked paprika or nutritional yeast for added flavor.
- For a spicy kick, add a pinch of cayenne pepper to the Brussels sprouts before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg