Here's a recipe for those who love crispy brown Brussels sprout leaves (wink-wink!).
It seems that these chips have been around for a while, but somehow I learned about them only recently. Besides being a terrific snack, these crispy chips are also great on top of mashed potatoes, creamy polenta or amaranth.
Preheat the oven to 350 F.
Trim off the bottom of each Brussels sprout and gently peel the leaves trying not to tear them much. Cut more and more off the bottom as you go to release inner leaves. Don’t use curled yellow leaves from the very center, reserve them for later use.
Put the leaves in a bowl, drizzle lightly with olive oil and sprinkle with salt. Toss thoroughly with your hands so that each leaf gets coated with the oil. Spread the leaves in one layer on a foil-lined baking sheet. Place into the oven and roast about 15-18 min or until the leaves become crispy and golden brown on the sides. Avoid browning them too much or they will become too bitter.
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