Turmeric Brussels Sprout Chips

pumpkin seeds sides snacks
Turmeric Brussels Sprout Chips
YIELDS 3 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 2 cups Brussels sprouts (~ 1 lb)
  • ⅓ cup Go Raw Sprouted Pumpkin Seeds
  • ⅓ cup capers, drained
  • 2 tbsp avocado oil
  • ¼ tsp black pepper
  • 1 tsp turmeric
  • fresh chives, chopped (optional)
  • squeeze of fresh lemon juice


  1. Preheat the oven to 350°F.
  2. Cut the bottoms off of the Brussels sprouts and use your fingers to peel apart the leaves. Tip: if you are having trouble peeling the leaves off, cut the sprouts in half so your fingers can get better leverage between the layers.
  3. In a large bowl combine the Brussels sprouts, Go Raw Sprouted Pumpkin Seeds, capers, spices, and drizzle with avocado oil. Use your hands to toss so everything is evenly coated.
  4. Pour mixture out on a large lined baking sheet and arrange into an even layer.
  5. Bake for 20-25 minutes until the edges of the Brussel sprouts are golden brown and crisp. Garnish with chives, if desired.
  6. Add a fresh squeeze of lemon juice right before serving.

Recipe by Embody Wellness; Photo by Valerie Popelka

Products used in this recipe

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