Crispy Brussel Sprout Chips

I’m a snacker. Especially at night. I wrote a blog post about the voice in my head that always wants to snack. So I’m always on the hunt for the next best crunchy, salty snack for those post-dinner cravings. On accident, I was making roasted brussel sprouts for dinner and a few of the outer leaves fell off in the pan. They crisped right up in the oven and were delicious. I decided to try tearing apart the entire sprout! It took some time and I’m not convinced yet that it’s a better alternative to kale chips, but I love these little guys and they tasted really good! Here’s to the midnight snackers out there and the  potato chip-alternative. What kind of foods do you eat when you’re in the mood to nibble?

2-3 cups lb of brussel sprouts (they will shrink quite a bit when cooked)
juice of half a lemon
2 tsp olive oil
pinch of salt

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Clean the sprouts by cutting off the bottom of the sprout and tearing away any browning leaves. Keep all good looking leaves in a separate bowl. To get to the small inner leaves, take a paring knife and cut into the root of the sprout like your digging out the eye of a potato. This will help the other leaves tear off more easily.

Once all the leaves are torn off, toss in a bowl with olive oil and lemon juice. Massage with your hands to make sure every leaf is covered. Season with salt and pepper.

Roast sprouts in the oven for 30-40 minutes in a single layer on the baking sheet. Stir sprouts 2-3 time as it cooks. When they are ready, nearly all the leaves will be browned and crispy. And your house will smell the brussel sprouts.