I generally don’t like repetitive, manual tasks and avoid them as much as possible- even if they don’t take too much time.

Peeling the outer leaves off a pound of brussels sprouts like a repetitive task right?

The work is absolutely worth the end result in the case of these crispy chips made from roasted brussels sprout chips.

Last week at a nearby restaurant, my son had a choice of tater tots or sprout chips- he chose the sprout chips, thankfully. They were amazing (at least the small amount he was willing to share with us) and seemed so easy to make, I definitely planned on adding them to my repertoire.

This is almost a non-recipe: toss the outer leaves of brussel sprouts with olive oil and your favorite seasonings, then roast. That’s it. The results are delicious!

Some possible add-ins:

– Lemon zest

– Tandoori seasonings (see my tandoori popcorn recipe)

– Garlic powder

– Parmesan or grana padano cheese (for the non-vegans)

Print Sprout Chips Ingredients 1 pound fresh brussels sprouts (not frozen) 1 tablespoon olive oil salt and pepper to taste Method Heat the oven to 375°F. Trim the ends of the brussels sprouts. Separate as many leaves as possible. Spread the leaves on a baking sheet (make sure they do not overlap). Drizzle with olive oil. Sprinkle the salt and pepper evenly. Bake for 8 to 10 minutes (check after 5 minutes to ensure that they are not over browning). Serve right away. 3.1 http://globalveg.com/2014/06/29/brussel-sprout-chips/ Copyright: Global Veg