Tangy Brussels Sprout Chips

1. 1

   Preheat oven to 425 degrees

2. 2

   Cut stems off end of Brussels sprouts. Separate the outer leaves, until they will no longer pull away. Cut the remaining sprout centers in half. Put leaves in mixing bowl- (you can either add the sprout halves as well, or save those for another use).

3. 3

   drizzle in enough olive oil and juice of 1/2 a lemon to coat leaves. Sprinkle with salt, pepper, garlic powder- to your liking (I actually like to taste the raw leaves at this point to see if they need more salt/pepper/etc). Spread in a single layer on a baking sheet.

4. 4

   Roast leaves until some of them are crispy (8-10 minutes). Remove crispy leaves (keep, but set aside in serving bowl), and roast remaining leaves until crispy. Continue until all leaves are crispy (but not burnt).

5. 5

   Chips are delicious eaten straight out of the bowl as a snack (instead of nuts or potato chips), or serve them over the top of another dish, whole or crumbled (sprinkled over roasted potatoes, etc).

* Per serving · 4 servings · Values may vary.

No additional tips available.