Ingredients
- 2 cups Brussels sprout leaves outer leaves from 2 pounds of sprouts
- 2 tablespoons melted ghee or olive oil
- Kosher salt to taste
- Lemon zest optional
Instructions
- Preheat your oven to 350°F.
- In a large bowl, toss the Brussels sprout leaves with melted ghee (or olive oil) and a pinch of kosher salt until well coated.
- Line two baking trays with parchment paper and spread the leaves out in a single layer, avoiding overlap for even crisping.
- Bake in the preheated oven for 8-10 minutes, or until the leaves are crispy and have turned a golden brown at the edges.
- If desired, grate some fresh lemon zest over the baked chips for a zesty flavor boost, then serve immediately and DEVOUR!