I decided to make these as an experiment because I had a surplus of Brussels sprouts, and I’m so glad I did, because they will now be in regular rotation for the family’s healthy snacks. They’re simple to make- consider putting some out for your next get together!
Prep Time: 5-7 mins
Cook Time: 10-12 mins
Serves 2
40-50 Brussels sprout leaves
1 tbsp extra virgin olive oil
¼ tbsp kosher salt
Preheat the oven to 350°. Line a baking sheet with aluminum foil or a silicone sheet. Outer leaves of the Brussels sprouts work best for this recipe. You can either pull them off (what I usually do), or cut the bottom of the sprouts to free the leaves. Put the leaves on the baking sheet and coat with olive oil and salt. Use your hands to make sure they are evenly coated, and make sure the leaves do not overlap each other. Place in the oven and bake for 5-6 mins and then turn all the leaves over and bake another 5-6 mins until the leaves are crispy and browned on the edges but not burnt. Eat immediately for best taste and to avoid them from getting soggy.
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