I know they sound terrible but I swear they are absolutely delicious. Awesome substitute for potato chips when sitting on the couch on a lazy Sunday (i.e. what we're doing right now watching a horrendous marathon of America's Next Top Model). These chips can also be substituted with Kale, which we haven't tried yet but will be an adventure for next weekend.
Brussel Sprout Chips
Ingredients
2 cups of Brussel Sprout leaves (We used half a stalk)
2 tablespoons of ghee
Salt to taste
Cooking
Preheat the oven to 350°F. Peel off out layers of the brussel sprouts. Melt the ghee for 20-30 seconds in the microwave. In a bowl mix together the brussel sprouts, ghee and salt. Line 2 cookie trays with parchment paper, make a layer of sprouts on each tray and cook for 8-10 minutes or until browned edges. We didn't do this, but you can also add some citrus zest after removing from the oven.
2 cups of Brussel Sprout leaves (We used half a stalk)
2 tablespoons of ghee
Salt to taste
Cooking
Preheat the oven to 350°F. Peel off out layers of the brussel sprouts. Melt the ghee for 20-30 seconds in the microwave. In a bowl mix together the brussel sprouts, ghee and salt. Line 2 cookie trays with parchment paper, make a layer of sprouts on each tray and cook for 8-10 minutes or until browned edges. We didn't do this, but you can also add some citrus zest after removing from the oven.