Roasted Brussels Sprout Chips

1. 1

   Position rack in top third of oven, and preheat to 325F.

2. 2

   Line baking sheet with foil.

3. 3

   Pull 8 to 10 leaves off of each Brussels sprout, trimming end as needed to release leaves, and transfer leaves to large bowl.

4. 4

   Add oil and toss until leaves are coated.

5. 5

   Spread leaves on prepared baking sheet (baking sheet will be crowded), and roast 15 minutes.

6. 6

   Stir to separate leaves after they begin to shrink, reverse baking sheet in oven, and roast 5 minutes more.

7. 7

   Transfer any crisp leaves to sheet of foil.

8. 8

   Repeat, roasting 5 minutes at a time and removing crisp leaves, until all leaves are done.

9. 9

   Sprinkle with Parmesan (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.