7
Oct
Brussel Sprout Chips
- 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
- 2 tablespoons of melted ghee
- Kosher salt to taste
- Lemon zest (optional)
Method:
Preheat oven to 350°F.
Mix the leaves, ghee, 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).
