Roasted Brussels Sprout Chips
- 20 very large Brussels sprouts, trimmed
- 4 tsp. olive oil
- Grated Parmesan cheese, optional
1. Position rack in top third of oven, and preheat to 325°F. Line baking sheet with foil. Pull 8 to 10 leaves off of each Brussels sprout, trimming end as needed to release leaves, and transfer leaves to large bowl. Add oil and toss until leaves are coated.
2. Spread leaves on prepared baking sheet (baking sheet will be crowded), and roast 15 minutes. Stir to separate leaves after they begin to shrink, reverse baking sheet in oven, and roast 5 minutes more. Transfer any crisp leaves to sheet of foil. Repeat, roasting 5 minutes at a time and removing crisp leaves, until all leaves are done. Sprinkle with Parmesan (if using).December 2012 p.51