Salt and vinegar chips are pretty irresistible. There's something about the oily, crunchy fried potato chips balanced by tangy vinegar and plenty of salt that just keeps you coming back for more.
But this snack skews much healthier. Inspired by salt & vinegar chips, Brussels sprout leaves are sautéed in a mixture of olive oil, apple cider vinegar, and sea salt.
Are they as crunchy? No. Are they a direct substitute? No. Are they delicious? Yes. Your kids will love them, and so will you.
For this recipe, you'll want to choose the biggest, leafiest Brussels sprouts at the store. Once you've separated all the leaves (if you chop off the bottom of each sprout, the leaves should peel off easily), you steam them quickly in a sauté pan and then add in the olive oil, cider vinegar, and black pepper.
When the leaves are bright green, season them with plenty of salt and serve them warm. Who knows? Maybe these will become your family's new favorite snack, leaving that bag of salt & vinegar potato chips to languish in back of your pantry.
→ Get the Recipe: Sautéed Salt + Vinegar Brussels Sprout Leaves from With Food and Love