PCOS Friendly Veggie Chips - Crispy Kale and Brussels Sprout Chips
Nutrition per Serving
150
Calories
5g
Protein
18g
Carbs
7g
Fat
Grocery list: kale, Brussels sprouts, olive oil, sea salt. This recipe has a low Glycemic Index due to the high fiber content in kale and Brussels sprouts.
Ingredients
1 bunch of kale (US: 2.5 cups, Metric: 600g), 10 Brussels sprouts (US: 1 cup, Metric: 200g), 2 tablespoons of olive oil (US: 2 tablespoons, Metric: 30ml), Sea salt to taste
Instructions
1. Preheat your oven to 350°F (175°C). 2. Rinse and dry the kale and Brussels sprouts. 3. Remove the stems from the kale and tear into bite-sized pieces. 4. Slice the Brussels sprouts thinly. 5. In a large bowl, toss the kale and Brussels sprouts with olive oil. 6. Spread out on a baking sheet in a single layer. 7. Sprinkle with sea salt. 8. Bake for 10-15 minutes, until crispy.
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