Surprisingly delicious…you don’t have to like Brussells Sprouts to like these! Same thing can be done with Kale, which can now be purchased ready to go (President’s Choice Organics)
Brussels Sprout Chips
2 cups fresh brussels sprouts leaves (outer leaves from about 2 pounds of sprouts)
1 1/2 tablespoons olive or melted coconut oil
spices of choice for additional taste (optional)
Preheat oven to 350 degrees.
Wash brussels sprouts and trim away the ends of the stems, and peel off the outer layer leaves. Discard any discolored or wilted leaves.
In a large bowl, mix the leaves with olive or coconut oil. Season with sea salt and other spices (of choice) to taste. I used a little garlic powder and a dash of paprika. You could add a variety of spices to change these little chips up.
Line a large (or two) baking sheets with parchment paper arranging the leaves evenly in a single layer on sheet. Bake for 8 to 10 minutes, or until crispy and brown around the edges.