Goddess Brussels Sprout Chips

You’ve never had brussels sprouts so good.

Perfect for a movie snack, an appetizer with drinks, a side dish or a shove-in-your-face-all-at-once treat, you will thank me and yourself for making these chips happen. 

I am publishing this recipe on 4/20/2020. We are in quarantine and this is the day that celebrates the consumption of marijuana. I am not the stoner I once was, but I definitely mastered munchies that I don’t have to worry will add to my waistline as I indulge my cravings.

The addition of lemon zest and Parmigiano Reggiano was a last-minute addition and I can’t recommend enough. Definitely going on my menu list in the fantasy restaurant I am opening in my cooking daydreams.

Ingredients:

• Organic Brussels Sprouts

• Extra Virgin Olive Oil

• Kosher Salt or your favorite salt

• Freshly Ground Pepper

• Lemon zest - optional

• Parmigiano Reggiano, finely grated- optional

1. Preheat oven to 500°F

2. Line a baking sheet with parchment paper.

3. Cut the bottom off each brussels sprout, and slice each one in half.

4. Remove the outer leaves of the brussels sprouts, essentially all of the leaves that you can and place on baking sheet. There will be some tiny inner leaves of brussels sprouts that won’t work for the chips. Just cut those in half and throw them in.

5. Gently drizzle olive oil over the leaves and toss with your hands until each one is lightly coated.

6. Sprinkle generously with salt and freshly ground pepper. Toss with your hands and lick your fingers. Taste good? Needs something? Add more of it all. Go strong on the pepper for a more adult taste.

7. Bake for 11 minutes.

8. Top with lemon zest and Parmigiano if using.

9. Enjoy hot or at room temperature.