Friday, August 17, 2012

Brussels Sprouts Chips

I discovered brussels sprouts chips by accident the very first time I made roasted brussels sprouts a few years ago. They are a delightful crunchy, salty to eat sprouts. I hope you make some soon. I will warn you, though, make a lot because they will be devoured right from the oven!

Serves: 4

1 lb brussel sprouts
1 Tbs olive oil
1/2 tsp salt
1 tsp pepper

1. Wash sprouts and chop off stem ends. Tear off as many outer leaves as you can from the sprout (I usually get at least 10 leaves).
2. Line a baking sheet with parchment paper. Add sprouts. Toss with olive oil, salt and pepper. Bake at 400 degrees for 15-20 minutes until brown and crispy.
3. Devour

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