Tangy Brussels Sprout Chips
- 1 pound Brussles sprouts- rinsed
- 1/2 lemon
- Extra Virgin Olive Oil
- course ground salt and pepper
- garlic powder
- Preheat oven to 425 degrees
- 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).
- 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.
- 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).
- 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).
brussles, lemon, extra virgin, course ground salt, garlic
Taken from food52.com/recipes/1301-tangy-brussels-sprout-chips (may not work)