Brussels Sprouts Chips

side roast passover vegetarian dinner vegan kosher for passover brussels sprout sugar conscious pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Mayim Bialik

Serves 4

Source

Ingredients

1 pound brussels sprouts

3 tablespoons olive oil

1 teaspoon sea salt

Method

1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.

2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.