Brussels sprouts chips

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.

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