Brussels Sprouts Chips

• 1 pound Brussels sprouts, washed and spun dry
• Extra-virgin olive oil
• Coarse salt and freshly ground black pepper

1. Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
2. Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
3. Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.


4. Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.

5. Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.