Brussels Sprout Crisps


  • 300g brussel sprouts
  • 2 tbsp olive oil
  • Sea salt


  • PREHEAT oven to 400F.
  • Trim stems from brussels sprouts. Remove outer leaves (about 4 cups, packed) and discard cores.
  • TOSS leaves with  olive oil on a large baking sheet. Use your fingers to make sure insides of leaves are also coated well.
  • BAKE in centre of oven until leaves are just golden brown and crispy, 8 to 10 min. Sprinkle with 1/4 tsp fine sea salt.
  • Serve immediately.


Recipe Courtesy of – Chatelaine

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