Move over kale chips: I’ve found a new obsession.
Preheat the oven to 425 degrees.
Peel the leaves off a pound of Brussels sprouts and toss the leaves in a bowl with 1/2 teaspoon of olive oil and a dash/sprinkle of salt.
Place on a pan in the oven and roast for 8 minutes. Check the leaves every 2-3 minutes until crisp.