Crispy Brussels Sprout Chips

  • trimmings from 1 1/2 pounds of sprouts makes about 2 cups of chips
  • Tough outer leaves from preparing a batch of Brussels sprouts
  • olive oil
  • salt and pepper

Heat the oven to 400°F. Discard any stems from your scraps, reserving only the outer leaves. In a bowl, toss the leaves with a drizzle of olive oil, a healthy sprinkle of salt, and a few turns from the pepper grinder. Use your fingers to rub the leaves with oil, making sure all the surfaces are slicked with a little oil. Spread the leaves in a single layer on a bare baking sheet. Roast for 10-12 minutes until the leaves are crispy and dry. The chips are best eaten right away, fresh from the oven, but they will stay crispy for an hour or two. They will gradually start to soften and become chewier after cooking.

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