If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. You'll crave these crispy Brussels Sprouts Chips 24/7!
Ingredients
908 gm
Brussels sprouts
(to get 2 cups outer leaves)
2 tbsp
Avocado oil
(or melted ghee)
1 pinch
Kosher salt
(to taste)
1/2 tsp
Lemon peel (zest)
(optional)
Instructions
Preheat oven to 350°F.
Mix the leaves, ghee (or avocado oil), and salt together in a large bowl.
Line two large baking trays with parchment. Divide the leaves evenly in a single layer on each tray.
Bake each tray for 8-10 minutes or until crispy and brown around the edges.
Microplane some lemon zest over the chips (optional), and chow immediately.
