Brussels Sprout Chips

Original Poster: Epicurious

This past weekend I decided to FINALLY give Brussels sprout chips a try. I've seen them pop up on Pinterest a lot and I always thought they looked delicious, I just never got around to making them. I love Brussels sprouts and was craving them so I thought why not try to make them a different way this time. This recipe is a-maz-ing. I used half of a small basket of Brussels sprouts that I bought at a local farmer's market and I will shamefully say I ate them all. The entire batch that I made, I ate! However, they shrivel up to next to nothing so...That is what I am telling myself to not feel guilty about it! I'm never hesitant about throwing down as many Brussel Sprouts as I please but this recipe does use more oil than I'd typically like so the next time I make it, I will cut back on the oil even more than I did since I was halving the recipe. For the sake of making this least confusing as possible, I'm going to just post the recipe from the website because I would assume most people would make larger batches than I did (and I totally recommend that!).

Ingredients:
1 lb Brussels sprouts
3 Tbsp. olive oil
1 tsp. salt

Directions:
1. Preheat oven to 350.
2. Remove the leaves of the Brussels sprouts. This is the most tedious and time consuming part. You may have to cut the base of each Brussels sprout off in order to remove all the leaves.
3. Spread the leaves out on a tray lined with foil.
4. Sprinkle leaves with oil and salt.
5. Pop in the oven for 10 minutes, flipping the leaves half way through cooking time. Take them out when they're browned and crunchy!