Kale Chips who?  I don’t know many people that haven’t hopped on the “kale” wagon. I mean who wouldn’t – especially when an uber healthy, green veggie can be turned into somewhat a member of the “chip” family.

When we are cleansing, or on a health kick, kale chips are our saving grace.  So whilst on my most recent cleanse I developed the NEW and IMROVED Kale chip:  The Brussel Sprout Chip.

What You will need:

a dozen large brussel sprouts
olive, grape seed or coconut oil
salt
cayenne


Directions:

It is best to use the same size brussel sprouts so that when you separate the leaves, the “chips” are around the same size and cook evenly.

 

Heat oven to 350 degrees.  Line a baking sheet with foil or parchment.  Start by cutting off the stems of the brussel sprouts so that the leaves aren’t attached and can be peeled away easily.
Discard the first layer of the outer leaves.  Peel the remaining leaves off until they start to get too small and lighter in color (you may need to cut the stem twice). Save the brussel sprout hearts to roast separately.
Once they are all spread evenly on the baking pan, start with about 1-2 tablespoons of olive and drizzle it on the leaves – toss gently with your fingers making sure they are all coated evenly – if it isn’t enough add a little more – you do not want them soggy though.
Sprinkle the leaves with some sea salt and a little bit of cayenne.
Place in the oven and bake for 10-15 minutes – we like ours on the more crispy and cooked side..enjoy!

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